Prune Whip or Prune Fool
Indulge in the light, airy decadence of Prune Whip or its creamy cousin, Prune Fool—a timeless dessert that transforms humble ingredients into a sophisticated treat. This classic recipe combines sweet, tender prunes simmered to perfection and puréed into a silky base, then gently folded with stiffly beaten egg whites to create a cloud-like texture. For the Prune Fool variation, a touch of whipped cream adds velvety richness, making it an irresistible option for dessert lovers. Simple yet elegant, this treat is naturally gluten-free and can be sweetened to taste, making it both versatile and crowd-pleasing. Serve it beautifully chilled in individual glasses and garnish with a dollop of cream or a sprinkle of nutmeg for a showstopping finish. Perfect for dinner parties or a light, fruity indulgence, this vintage recipe proves that prunes deserve a place in your dessert repertoire.
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Recipe Information
Ingredients
- 200 grams pitted prunes
- 240 milliliters water
- 1 tablespoon lemon juice
- 1 tablespoon sugar (optional, depending on taste)
- 2 egg whites
- 1 pinch salt
- 120 milliliters whipped cream (optional, for Prune Fool variation)
Instructions
Place the pitted prunes and water in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for about 8-10 minutes, or until the prunes are soft and most of the water is absorbed.
Allow the prunes to cool slightly. Transfer them to a blender or food processor and purée until smooth. Stir in the lemon juice and sugar, if using, and set the mixture aside to cool completely.
Separate the egg whites into a clean, dry bowl, ensuring there is no trace of yolk. Add a pinch of salt.
Using a hand mixer or a whisk, beat the egg whites until stiff peaks form. The mixture should be glossy and hold its shape when the whisk is lifted.
Gently fold the whipped egg whites into the cooled prune purée in three additions, being careful not to deflate the mixture. Continue folding until the mixture is fully combined and light.
For the classic Prune Whip, spoon the mixture into individual serving dishes or glasses and chill in the refrigerator for at least 1 hour before serving.
For the Prune Fool variation, gently fold the whipped cream into the prune and egg white mixture after it is combined. Spoon the mixture into serving dishes and chill as above.
Serve chilled, garnished with a dollop of whipped cream, a sprinkle of nutmeg, or fresh mint, if desired.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 97.6 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
