Fruit whip

Fruit whips are desserts made from puréed fruit and whipped egg whites. They are usually uncooked, but some variants are cooked; they may be served plain, or with a sauce of fruit juice, custard, or cream,[1] and possibly over a sponge cake or ladyfingers.[2]

The uncooked variants are similar to mousse, while the cooked variants are similar to soufflé. There are also variants using whole eggs, gelatin,[3] or farina.[4]

A common kind of fruit whip is prune whip, but almost any raw, dried, or cooked fruit may be used, mashed or sieved,[3] for example apple,[5] strawberry, raspberry, apricot, cherry, fig,[2] pineapple,[6] or rhubarb.[4]

Fruit whips are normally made by whipping the egg white then mixing in the puréed and sweetened fruit pulp. Some modern recipes call for using a blender.[7]

See also

Notes

  1. ↑ Cooperative Extension Service, Ohio State University, Bulletin, 1918, p. 16
  2. 1 2 Ida Cogswell Bailey Allen, Mrs. Allen's Cook Book, 1917, p. 538-539
  3. 1 2 Frances Elizabeth Stewart, Lessons in Cookery: Diet for adults, 1919, s.v. 'Whips', p. 194-201
  4. 1 2 H. H. Tuxford, Miss Tuxford's Modern Cookery for the Middle Classes, 1933
  5. ↑ "P.K.S.", What to do with the cold mutton: a book of réchauffés, 1865, p. 158
  6. ↑ Elmer Verner McCollum, Nina Simmonds, The American Home Diet: An Answer to the Ever Present Question What Shall We Have for Dinner, 1920 p. 229
  7. ↑ Irma S. Rombauer, Marion Rombauer Becker, Joy of Cooking, 1975, p. 746
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