A Slightly Different Prune Whip

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READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make whip.
  • cook prunes as packaged lable suggests, drain prunes, reserving liquid. remove 1/2 Cup cooked prunes for later.
  • puree the remaining prunes in blender with 1/2 cup of the reserved liquid, add lemon juice . let cool.
  • with mixer at high speed, beat egg whites with salt until frothy gradually beat in sugar, beat until stiff peaks form.
  • add puree'd prunes 1/4 c at a time, beating well. beat at high speed, 2 minutes.
  • chop remaining prunes and fold into the mixture along with 1/3 c cream , whipped put into 6-8 sherbert dishes.
  • refrigerate and top with the custard sauce ( above) as follows:
  • To make the CUSTARD SAUCE follow the below.
  • 1 c milk.
  • 2 egg yolks.
  • 3 tbs sugar.
  • dash salt.
  • 1/2 tsp vanilla.
  • heat milk in top of double boiler, over direct heat, until bubbles form around the edge of the pan.
  • in small bowl lightly beat the egg yolks with sugar and salt.
  • gradually add the hot milk beating constantly.
  • return to double boiler , cook over hot, not boiling, water until a thin coating forms on a metal spoon- 8-10 minutes.
  • stir in vanilla. strain into small bowl, refrigerate, covered, until well chilled.
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