This is my most treasured cookbook, the one I learned how to cook with. It was published in 1968 and is still a classic today. I often refer to it and this time, I came across an old recipe for prune whip. I see a lot of people ask about how to make prune whip so I took a picture of the recipes (2 actually, one stovetop and one baked) and am posting them here for anyone who wants to make old fashioned prune whip, or maybe can use this recipe as a base for your own creation.
Prunes provide more than just fiber. They are full of nutrients like potassium, iron, vitamins B6 and K, lots of polyphenols, and boron for bones. Enjoy!
Puréed apricot whip is even better (also in The Joy.)
We’re trying persimmon whip for Christmas. The suggested accompaniment is crème Anglaise. A worthy addition. I’m making dessert for the lactose intolerant, trying coconut milk in the custard sauce for the first time.)
I use the same one! It has everything in it.
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