When I was a kid one of the best desserts that we ever got at school (yeah at school) was called a fruit whip.  I loved the stuff.

When I started collecting old cookbooks I found recipes that were similar.  Some were called fruit fluffs, and some were called fruit whips, but nothing was quite what I remembered.

Is it ever?

The other day I found that I had a plethora of egg whites and decided to attempt the elusive fruit whip of my childhood.

Well, I have to tell you that I was not successful.  This was nothing like what I remembered.  It was better.

Light and mousse like, this was fresh and sweet and creamy and light all at the same time.  I could think of a ton of ways to serve it including in meringue shells or a shortbread crumb crust.

You can vary the flavor by using different fruits as well.  Serving it after chilling for 30 minutes results in a smooth, mousse while freezing it overnight results in something amazing.

This would be perfect for a spring dessert but don’t wait until spring. 

Boysenberry Whip

6 egg whites

pinch of salt

1/2 cup sugar divided

1/2 cup heavy cream

1/2 cup boysenberry jam, or fruit puree

1 tablespoon lavender or violet syrup (optional)

Whip the egg whites and salt until frothy.  Continue beating while slowly adding 1/4 cup sugar.  Beat until glossy, stiff peaks form.  Set aside

Whip the heavy cream, add the sugar slowly and beat until thick and soft peaks form.

Warm the jam until it is liquid.  Fold it and the lavender syrup into the egg whites.  Fold in the  heavy cream until mixed thoroughly.  Be careful not to deflate.

Chill for at least an hour, or freeze overnight.  Serve with grated chocolate if desired.

Makes about 6 servings.

image:marye audet (c) 2009

Post from: Baking Delights