Mother's Prune Whip

Happy Mother's Day!

My mother made this dessert frequently when we were kids. She died about 12 years ago and I remember right up to the end, she loved her dish of stewed prunes. Every time I took her to the market, dried prunes were on her list. And as soon as we returned, they would be simmering on the stove. When I was a child, we had them often with lunch and to this day, I automatically think of stewed prunes when I have mac and cheese. She must have served them together frequently.  Always amusing how the things we had in childhood stick with us forever.
Prune Whip is a really old recipe, but oddly enough, I don't recall ever making it for my own kids. I'd forgotten just how good this really is. The lemon stands out and the custard is a must.

                                                                                                    My mother, daughter and I, 1977

Mother's Prune Whip

  Ingredients:
  3  egg whites
  2  tablespoons  lemon juice
  1   teaspoon  lemon rind
  1/2  cup  sugar
  3  tablespoons  prune juice
  dash salt
  1/2  cup  chopped, stewed prunes
 
  For the custard:
  3 egg yolks
  3  tablespoons  sugar
  1 1/2  cups  milk, scalded
  1   teaspoon  vanilla

Method:
Combine 3 egg whites, lemon juice, rind and 1/2  cup sugar, prune juice and salt. Place in a double boiler over simmering water and beat for 7 minutes. Remove from heat, beat in the stewed prunes and place in custard or serving dishes.

Make a custard sauce to go over it: beat 3 eggs yolks with 3 tablespoons sugar and set aside. Scald the milk, temper the eggs, and then return to the pan over medium low heat and cook slowly whisking, (do not allow to boil or it will curdle) until mixture coats the spoon. Add vanilla and pour over prune whip.