Prune Whip

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE (short measure)
• 4 lb. prunes
• Rind and juice of 1 lemon
• 3 pint cold water
• Whites of 2 eggs
• 1 gill hot water
• 4 OzS. sugar
• Carmine

Method

1. 1

   Cook the prunes till tender with the 3 pint water and the lemon rind.

2. 2

   Add the sugar, and cook five minutes longer.

3. 3

   Stone the prunes, and rub the fruit and juice through a fine sieve.

4. 4

   Add lemon juice.

5. 5

   Take 4 pint of this purée, adding water if needed to make up, and add the Gelatine dissolved in the gill of hot water, with a little carmine to improve the colour.

6. 6

   Put aside till cool.

7. 7

   When almost setting, fold in the stiffly whisked whites of 2 eggs, and pour the mixture into custard glasses.

8. 8

   A little whipped cream may be piled on each before serving, and chopped pistachio nuts sprinkled on top.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 27. The excerpt below is the record exactly as published.

PRUNE WHIP. Four to five persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 4 lb. prunes Rind and juice of 1 lemon 3 pint cold water Whites of 2 eggs 1 gill hot water 4 OzS. sugar Carmine

Cook this with the app: pantry check, scaling, and the assistant.