Justice for Prune Whip: A Modern Take on a Vintage Treat
Bronwen Wyatt, a celebrated chef and dessert visionary based in New Orleans, is known for her creative and contemporary approach to classic flavors. With a deep appreciation for underappreciated ingredients like California Prunes, Bronwen brings fresh life to nostalgic dishes while honoring their rich history. Her version of Prune Whip, a dessert often relegated to the outdated corners of 1950s recipe archives, is a chic and flavorful reinterpretation worthy of a comeback.
Bronwen Talks About the Misunderstood Legacy of Prune Whip
You’ve seen it on social media – a 1950s recipe card or advertisement makes the rounds to a collective shudder of revulsion. Sometimes it’s a cloudy tuna salad molded into a bulbous shape and adorned with black olives. Other times it’s contorted hot dogs in aspic or pureed ham loaves topped with mealy hard-boiled eggs. These images, always depicted in fuzzy halftone, are a comforting reminder that these dishes remain firmly in the past.
Folks who know I work with California Prunes often come across one iconic example of this phenomenon and send it to me—a towering glass of prune whip, a mauve mixture flecked with brown and topped with a rosette of cream. The subtext is always the same: Get a load of this??? Can you believe it?
I am here to tell you: I do believe it! Prune whip is actually delicious. I’m not talking about that sad, weeping mess of soggy baked meringue and pureed prunes beloved of Dwight Eisenhower. Instead, I’m talking about a far more elegant dessert. Whole prunes are simmered until very soft, whizzed into a velvety prune butter, and folded into whipped cream. A time-pressed, intrepid housewife might have once substituted pureed prune baby food as a time-saver, but we certainly don’t have to bring that particular hack along with us into the future. Nor do we need to top it with corn chips, as a vintage Frito’s advertisement once suggested.
A Contemporary Take: How to Make Bronwen Wyatt’s Prune Whip
My own adaptation is more contemporary Paris than 1950s Des Moines. I cook the prunes down in Armagnac and fold soft mascarpone together with the cream, adding lots of salt and vanilla along the way. I couldn’t decide what to call it. Salted Vanilla Prune Mousse? Prune and Armagnac Cream? None felt quite right. So, I’ll call it Prune Whip, and I dare you to try it. If you abstain from booze, you can substitute the liquid for Earl Grey tea for an equally chic version (London Fog Prune Whip, anyone?).
Why You Should Try This Recipe
Bronwen Wyatt’s Prune Whip transforms a vintage oddity into a stunningly modern dessert. Whether you serve it at a dinner party or indulge solo, this recipe highlights the versatility and richness of California Prunes. Plus, with options to customize the flavor profile—such as swapping Armagnac for Earl Grey tea—it’s a dessert that fits a variety of occasions and tastes.
Check out some of Bronwen’s other delicious recipes featuring prunes!
Chicory Diplomat Cream Parfait – Prune Whip’s Cousin?
Elevate your dessert game with this decadent parfait featuring layers of silky diplomat cream, chicory-infused flavors, and the natural sweetness of California Prunes. A stunning treat for any occasion.
Get the recipe here.
Fudgy Chocolate Sheet Cake
This rich and fudgy chocolate sheet cake, enhanced with the deep flavor of California Prunes, is perfect for celebrations or indulgent weeknight desserts. Moist, decadent, and irresistible!
Get the recipe here.
Rich and Fruity Caramel Sauce
Transform any dessert with this luscious caramel sauce, made even better with the subtle sweetness of California Prunes. Perfect drizzled over ice cream, cakes, or fruit.
Get the recipe here.
Step into the past and taste the future with this reimagined Prune Whip.
Bronwen Wyatt’s Prune Whip
Equipment
- non-reactive saucepan
- Small Blender or Food Processor
- Stand Mixer
Ingredients
- 1 cup prunes packed
- ½ cup Armagnac, brandy, or rum brandy, or rum (or substitute Earl Grey tea)
- ½ cup water
- ¼ cup brown sugar
- 2 cups heavy cream
- 8 ounces mascarpone
- ½ cup granulated sugar
- 1 tsp vanilla paste or extract
- Large pinch of salt
Instructions
Cook the Prunes:
- In a medium non-reactive pot, combine the prunes, Armagnac, water, and brown sugar.
- Place over high heat and bring to a simmer, stirring to dissolve the sugar.
- Cook the prunes at a rolling simmer for 3 minutes, stirring occasionally. Remove from heat and allow to cool until just warm.
Make the Prune Puree:
- Puree the prunes and their cooking liquid in a small blender or food processor until very smooth.
- Allow the puree to cool to room temperature.
Whip the Cream:
- In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, heavy cream, granulated sugar, vanilla paste, and salt.
- Begin whisking on low speed, gradually increasing to medium speed until the mixture holds soft peaks. Be careful not to overwhip, as this can cause the cream to become grainy.
- Taste and adjust with more salt if desired.
Fold and Serve:
- Gently fold the prune puree into the whipped cream mixture, using a light touch to avoid overmixing.
- Pipe or scoop the finished Prune Whip into decorative glasses.
- Optionally, top with shaved chocolate or a dusting of cocoa powder for a chic presentation.
Chill and Enjoy:
- Keep the dessert chilled until ready to serve.
Nutrition
Chef Bronwen Wyatt
Bronwen Wyatt is the owner of Bayou Saint Cake. The New Orleans-based pastry chef bakes up whimsical creations using locally sourced premium ingredients. Bronwen is inspired by seasonal produce and changes her menu regularly to reflect what’s in season.
Fun Fact: Bronwen is a huge fan of California prunes and has created many recipes that feature them!