Prune Whip
Ingredients
Directions
Prepare
Whip the cream until stiff peaks form.
Press the cooked prunes through a sieve.
Assemble and chill
Fold the sieved prunes into the whipped cream.
Spoon the mixture into greased molds and chill until set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Heavy cream
- Whipped into stiff peaks, its air bubbles give the dessert its light, airy structure.
- Cooked prunes
- Sieved into a smooth pulp, they add sweetness, fruity flavor, and moisture to the whip.
The step that matters
Fold the sieved prunes into the whipped cream. Folding gently keeps the air bubbles in the whipped cream intact. Stirring or beating hard deflates the foam, leaving a dense dessert that will not set light.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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