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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]
Prune whip edit
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.[7] Some modern recipes call for using a blender.[8]
See also edit
References edit
- ^ Cooperative Extension Service, Ohio State University, Bulletin, 1918, p. 16
- ^ a b Ida Cogswell Bailey Allen, Mrs. Allen's Cook Book, 1917, p. 538-539
- ^ a b Frances Elizabeth Stewart, Lessons in Cookery: Diet for adults, 1919, s.v. 'Whips', p. 194-201
- ^ a b H. H. Tuxford, Miss Tuxford's Modern Cookery for the Middle Classes, 1933
- ^ "P.K.S.", What to do with the cold mutton: a book of réchauffés, 1865, p. 158
- ^ 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
- ^ "Whipped Cream Chargers: Different Uses and Benefits". 2022-01-24. Retrieved 2024-03-06.
- ^ Irma S. Rombauer, Marion Rombauer Becker, Joy of Cooking, 1975, p. 746