Fruit whip

Fruit whips are desserts made from puréed fruit and whipped egg whites. Almost any raw, dried, or cooked fruit may be used, such as apple,"P.K.S.", What to do with the cold mutton: a book of réchauffés, 1865, p. 158 strawberry, raspberry, apricot, cherry, fig,Ida Cogswell Bailey Allen, Mrs. Allen's Cook Book, 1917, p. 538-539 pineapple,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 or rhubarb.

Fruit whips are usually uncooked, but some variants are cooked; they may be served plain, with a sauce of fruit juice, custard, or cream,Cooperative Extension Service, Ohio State University, Bulletin, 1918, p. 16 or over a sponge cake or ladyfingers. The uncooked variants are similar to mousse, while the cooked variants are similar to soufflé. There are also variants that use whole eggs, gelatin,Frances Elizabeth Stewart, Lessons in Cookery: Diet for adults, 1919, s.v. 'Whips', p. 194-201 or farina.H. H. Tuxford, Miss Tuxford's Modern Cookery for the Middle Classes, 1933

Fruit whips are normally made by whipping the egg white then mixing in the puréed and sweetened fruit pulp. Some recipes call for using a blender,Irma S. Rombauer, Marion Rombauer Becker, Joy of Cooking, 1975, p. 746 while others require the fruit to be mashed or sieved.

Prune whip A classic type of fruit whip is the prune whip, which was a popular dessert during the 1950s. President Dwight Eisenhower enjoyed prune whips. While today they are considered a "vintage" dessert, a contemporary version featuring Armagnac and mascarpone was created by the New Orleans-based dessert chef Bronwen Wyatt.

Fruit whip

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