Julia Child’s Ice Cream Mountain AKA “Le Kilimanjaro” I Jamie & Julia
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- Опубліковано 31 тра 2024
- Julia Child's Kilimanjaro! Chocolate burnt almond ice cream mountain. From Julia Child's Mastering the art of French Cooking Vol 2.
#juliachild #icecream
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"Announce the name as you bring it to the table" is the greatest cookbook instruction I have ever heard.
Right?! I laughed so hard at that. And the way he read it made it sound like he was reading a book about summoning spirits! XD
I’m going to make it just for this. 😂
Using a blow-torch was extremely dangerous, you're lucky it didn't explode(I'm speaking from experience), NEVER apply direct heat such as an open flame to Pyrex. Stay safe, love your videos
I thought the same! My mom placed her Pyrex dish on a hot burner (by accident) once and it exploded. It was essentially a glass bomb.
I was wincing the entire time expecting this to happen 😩😆
My nephew exploded a brand new ceramic pot by putting it on direct heat. He’s got the worst luck of anyone I know, so very grateful he didn’t kill himself!
100 % agree. Use hot water (it should work) or even microwave it for a bit.
Been there. Done that. I thought a bomb had gone off.
Next time put Saran Wrap and or cling wrap in side your vessel then place your ice cream inside...freeze...when un-molding pull up on the Saran Wrap or cling wrap and put on plate then take the saran wrap or cling wrap off...this method is the best when you need to a project like this.
I came here to make the comment about clean film, and I see it has already been made! Great recipe. Great video, and this is great advice!
THIS 🤞
I was about to type that 😄👍
Smart advise.... thanks! 😄
The look of shock when it actually came out! 🤣🤣🤣
It was a Big Win 😁
the way i repeated this scene 3 times says a lot about it haha
I must say, I was absolutely horrified when you started using the blow torch. I'm glad there wasn't another Jamie related type incident…
Your problem removing the ice cream from the measuring cup is it's made from glass. Molds are typically thin metal so it will warm faster
Came across this video as it seems to be the only online presence for this recipe.
My book has a note from my Dad saying that coffee powder clogs up the mix so you weren't the only dumbass!
Really enjoyed this and the rest of the series.
the calm music in the background while you're trying to get the ice cream out of the mold is priceless
When the ice cream decided not to come out, that was the calmest frustrating part of the video.
I appreciate that he includes the mishaps in his videos.
I was so shocked by that last attempt to get the ice cream out. You had that look of defeat and it just popped out! I was like OMG! 😂
🤣🤣🤣 “leave it! Stop adding it! … he continues to spooning the cream… 😂😂😂
This was fun to watch.
For years I've made the ice cream mixture as a mousse and forgot where the recipe came from.
I make it more simply by using only bittersweet chocolate which means you don't have to dissolve sugar in the water.
Melt chocolate in water or coffee or maybe Kahlua or a mixture of all of those and then whip the cream and fold together and that's it.
I'm telling ya: Julia had a way of making things complicated.
You also make it with grated orange peel and Cointreau. Go wild with your own combinations but you don't have to dissolve the sugar in the water!
Also I found because of the paraffin in most chocolate you don't absolutely have to freeze this.
Put it in dessert cups and get it cold in the fridge and eat!
* if you want it extra dark dissolve some unsweetened cocoa in a few drops of water and add it to the chocolate once it's melted.
Every so often your videos inspire me to try something. This was not one of those times.
HA ! TOO FUNNY !!
😂😂😂
😂
As a mother I'd wish for you to be more confident and calm about all this, but as a viewer, you omnipresent panic is good cinema. You're so darn funny. Thanks for the fun. And you're doing great (Mom says so).
I love that every time you make whipped cream you act like its the first time you've ever made it.
I was laughing from the first flame of the torch, to the "It's a big win", without stopping!! Love your videos.
The dramatic music during the ice cream not coming out was HILARIOUS 😭😭😭😭😭
The reaction when it finally came out was so funny! The look on his face was adorable!
I literally clapped for you when the icecream came out 😂 Nice work!
So did I! ROFL!
Getting to see the look of shock and joy on your face when the ice cream came out of the mold was awesome! And it looked freakin delicious! Yum!
Great Job! It looked great.
Next time, please use saran wrap. Also, use a knife to loosen the Ice Cream. Please don't use the torch on the ice cold glass, because the thermal shock can shatter it.
"Also, use a knife to loosen the Ice Cream."
13:05
Excellent editing with the ending of Clair De Lune (one of my favorite pieces of music) and getting the ice cream out! 👍
What did I learn from this fine video? Double the praline recipe.
I think that is my favorite part of the recipe. I love almonds. 😋😋
First - the large measuring cup was best choice for a mold. Second, you captured a cook's honest experience of frustration and hope lol. I don't know why but I've watched about 20 of your vlogs but this one finally compelled me to dig out my MAFC and cook along with you. ❤️ from Vancouver BC.
The shape of the beautiful confection reminded me more of the devils tower in Wyoming. It would have been wonderful to hear you say “ Tour du Diable” as you presented the finished product. Well done Jamie!
😂🤣😈🤣😂
You always make me laugh out loud. Great stuff!
I m cracking up with the 'dumb ass'' comment with the instant coffee. God bless you, Jamie. You look like a fun guy. Je suis aussi une étudiante francaise.
A bowl of hot water for about three to five minutes would have been fine, but the blow torch was pure entertainment. 😂
I think the powder part of the praline would be delicious. Put it in a spice shaker and sprinkle that sh*t on everything!
All that powdered part was the sugar so he took out the best bit.
Julia almost certainly meant instant coffee powder. If she wanted completed coffee in liquid form, there would be no need to specify that it be instant.
Agreed, but I think when the recipe was written, instant coffee was much more powdery in texture rather than crystallized the way it is now. Curse you, Tasters Choice!
I feel like he used ground coffee (which still has to be strained out when brewed) as opposed to instant coffee powder which would dissolve in hot water.@@kell_checks_in
If you do this again, try using a muffin pan, it's perfect and makes single portions perfectly
As someone else noted: add the instant coffee powder directly into the sugar syrup. I use instant espresso powder to make a killer coffee “soufflé” (it’s more of a mousse). The coffee compliments the flavor of the chocolate. The end result looked great with the cream cascading down with the tumbling pralines.
13:47 editing out the natural resolution of Debussy in favor of stock music was more painful than the ice-cream being stuck could ever be 😂
Watching you prepare these recipes is entertaining, but you enjoying your efforts, especially this one, is sublime!
I live tour videos. They give me a smile.
Wow this is an amazing recipe good job! A word of advice, in French, the way to pronounce CHANTILLY (the 2 LL) is like the Y in the word yes. CHANTIYI.
Thanks for the tip. I am a French student as well. It is the same Spanish Chantiyi.😃
Great job good Jaimie thinking on your feet
Istg I was having a panic attack hoping the Pyrex didn’t crack or explode
I was freaking out that you would burn your hands on the blow torched glass cause you immediately went in banging on it
Congrats on getting that luciousness out of the mold! I second the suggestion to line it with cling film next time. I’m so glad you did this. I’m not sure it would have caught my eye, but yours came out looking great - I may give this one a go! P. S. Chantilly is pronounced with a “sh” sound. ;-)
Basically frozen ganache… would be fun to develop a churned variety, to make a more ice-cream-y texture
Yum! Good job!
I was right there with you praying for it to come out!!! Success 🍾
think if you save a container from ice cream you could freeze it and then peel it off so you aren't melting it. :)
Really good video! Keep them coming!
Bravo!!!!!
Using one of those quart take out containers would probably be good for forming this dessert!
Bravo!
This will be AMAZING !
Love the Jamie show
Good work! Awesome!
Well done Jamie. Looks absolutely amazing!
Great job!
Yum looks good 👍
You killed it AGAIN !!!!
Yum!
Love that every time you sait "N'est-ce pas" it sounds like "Ne sait pas" which is "(I) Do not know" instead of "isn't it". Don't change it it's lovely! But Chantilly pal. Shan tee yee. Your start is perfect, but double- Ls make a Y sound like the Y in "yes" chantiyi. Regardless this looks amazing and I'm happy you got it out of the pyrex.
Beautiful job, Jamie 👍
Pammerize! I love it.
Well that turned out DIVINE!
love your commentary
Great job,Jamie love the videos..
Great video! I have enjoyed your videos over the last few months :) wishing you the best!! bon appetit!
Great job Jamie on that ice cream masterpiece! It exceeded the average size in both length AND girth which is very rare, and the white cream that seems to appear to ooze out of the top only adds to the WOW factor! And it is such a privilege to be able to put that crowning glory in one's mouth! Bravo 👏 PS yes I'm 12 years old
Everday i come to see one of your videos and your subscriber count has risen. I love it. So excited for you.
Very well done, Jamie.
This my favorite if your videos...so far...
This is one of your best recipes ... LOVE your "Claire Dr Lune" ...
Can't wait for Popocatépetl. Great show.
Probably the most relatable thing was immediately licking the offset spatula.
Hi Jaime I loved this ThankYou Jaime : )
Great job! I will never make it (too much work) but glad you did. I think you are becoming a real cook!
I think if you put a plastic drinking straw in the cup before putting in the ice cream, then, when unmolding it, you could blow through the straw and that would help displace the ice cream, i.e keep it from creating a vacuum. Because science.
13:45 IT CAME OUT!!! 😭
Nice!
Cool video… I like it 💗
I was so happy for you when the ice cream came out.
Holy shit you are adorable!! Looks so delish!!!
Hey Jamie, you should do a NYers get together and you can cook for us... I am game!
OMG *Mom Mode Activated*
I hope you never try that blowtorch again. I've seen glass and dishes explode from temp shifts and esp not having any protective eyewear 😬😬😬
I need to leave more of my stuff in my videos cause it makes things more fun I so much love watching and it turned out amazing as a,ways my friend
Put your bowl in the freezer for about 30 minutes before whipping the cream. Works just as well.
I can almost taste it!!!😂
Rather than blanching the almonds in a pot, it’s far easier and quicker to just boil water in a kettle (I can see an electric one in the background) and then pour it over the almonds. When the water has cooled enough that you’re able to pick the almonds out by hand, start skinning them. No need for straining, unless you go for the kitchen towel when skinning.
Beautifully done! Is it possible something was missed? Creme Chantilly isn't anything but whipped cream unless it has a flavor added to it. Adding flavor to whipped cream is what makes it Chantilly.
Where did you get that cookbook holder thingy?
Jamie that looks great! I have a question. I am headed to New York City for a couple of days this weekend. If you had to choose one thing from Christina Tosi's store to eat, what would you choose?
Go with the crack pie!
Compost cookie would be my second pick…but ONLY if they are fresh!
Hello Jamie,
Which chocolate did you use Dark Chocolate and how many percentage? And if you want to use icecream maker when shall we do it? Reply please.
Thanks
You were supposed to put the 2 tbs instant coffee powder into the sugar water ..not prepared black coffee.
Next time maybe try Spam, works w jello molds!!
Looks delicious, wished I could have tasted it too!!
Pam?
@@judithsweeney2553 oops, thanks for the correction.
Clair de lune ❤️❤️🎶
How is this dude still alive
This looks great oh shit what am I doing is an emotion that every baker has experienced at some point 😂
And he sings ...he's reached the summit
OK, I'm making this tomorrow - because it's dark o'clock here.
Are you using a UK version of Mastering? Have you considered that a UK pint is larger than a US pint?
🤯
I bet that tasted delicious.....any left?
13:47 epic
No only pulse the blender ... or (perhaps food processor?)
Why don't you dissolve the instant coffee in the water before you add it to the sugar?