📝 About This Recipe
A sophisticated revival of a mid-century masterpiece, this Prune Whip is a masterclass in texture, transforming humble dried plums into a light-as-air soufflé. The deep, caramelized sweetness of the prunes is brightened by a hint of citrus and warm spices, then folded into a billowy meringue that melts on the tongue. Served chilled or warm with a silky vanilla bean custard, it is an elegant, fiber-rich dessert that proves vintage classics never truly go out of style.
🥗 Ingredients
The Prune Base
- 1 1/2 cups Pitted Prunes (high-quality dried plums)
- 1 cup Water (for simmering)
- 1 teaspoon Orange Zest (finely grated)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Ground Cinnamon
- 1/4 cup Granulated Sugar (for the purée)
The Meringue Whip
- 5 large Egg Whites (at room temperature)
- 1/4 teaspoon Cream of Tartar (for stability)
- 1/3 cup Granulated Sugar (added gradually)
- 1/8 teaspoon Salt (fine sea salt)
Crème Anglaise (Custard Sauce)
- 4 large Egg Yolks (reserved from the whip eggs)
- 1 1/2 cups Whole Milk
- 1/4 cup Granulated Sugar
- 1 teaspoon Vanilla Bean Paste (or one whole vanilla bean)
Garnish
- 1/4 cup Walnuts (toasted and finely chopped)
- 6 sprigs Fresh Mint (for decoration)
👨🍳 Instructions
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1
Place the pitted prunes and 1 cup of water in a small saucepan over medium heat. Bring to a gentle simmer and cook for 10-12 minutes until the prunes are very soft and most of the liquid has been absorbed.
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2
Transfer the softened prunes and any remaining liquid to a food processor. Add 1/4 cup sugar, orange zest, lemon juice, and cinnamon. Pulse until you have a smooth, thick paste. Set aside to cool completely.
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3
Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart soufflé dish or 6 individual ramekins with butter and dust lightly with sugar.
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4
In a large, spotlessly clean glass or metal bowl, begin beating the egg whites and cream of tartar on low speed until they become foamy.
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5
Increase the mixer speed to medium-high. Gradually add the 1/3 cup of sugar one tablespoon at a time, along with the salt, beating until stiff, glossy peaks form.
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6
Gently stir 1/3 of the whipped egg whites into the cooled prune purée to lighten the mixture. This makes the subsequent folding easier.
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7
Carefully fold the remaining egg whites into the prune mixture using a rubber spatula. Use a 'cut and fold' motion to maintain as much volume as possible until no white streaks remain.
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8
Spoon the mixture into the prepared dish(es) and smooth the top. Bake for 25-30 minutes (or 15-18 minutes for ramekins) until the whip is puffed and a toothpick inserted into the center comes out clean.
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9
While the whip bakes, prepare the Crème Anglaise. Whisk the egg yolks and sugar in a bowl until pale and thick.
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10
Heat the milk in a saucepan until it just reaches a simmer. Slowly whisk the hot milk into the egg yolk mixture in a thin stream to temper the eggs.
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11
Return the mixture to the saucepan over low heat. Stir constantly with a wooden spoon until the sauce thickens enough to coat the back of the spoon (about 170°F). Do not let it boil.
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12
Remove from heat, stir in the vanilla bean paste, and strain through a fine-mesh sieve. Chill the sauce immediately by placing the bowl in an ice bath.
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13
Serve the prune whip warm or chilled. To serve, spoon a generous amount of the cold Crème Anglaise over a portion of the whip and top with toasted walnuts and a sprig of mint.
💡 Chef's Tips
Ensure your prune purée is completely cool before folding in the egg whites; heat will deflate the meringue instantly. For the best volume, use egg whites that have sat at room temperature for 30 minutes before whipping. If you prefer a more rustic texture, you can finely chop the prunes by hand instead of using a food processor. Be careful not to overbake, as the whip can become dry; it should have a slight 'wobble' when gently shaken. To prevent a skin from forming on the custard sauce, place a piece of plastic wrap directly on the surface while it cools.
🍽️ Serving Suggestions
Pair with a glass of chilled Tawny Port or a late-harvest Riesling to complement the dark fruit notes. Serve alongside a crisp shortbread cookie for a delightful textural contrast. For a breakfast twist, serve a chilled dollop of the whip over thick Greek yogurt. Add a splash of dark rum or brandy to the prune purée for a more adult, 'spirited' version of the dessert. A light dusting of powdered sugar just before serving adds a professional, snowy finish.