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Fruit whips are desserts made from puréed fruit and whipped egg whites. They are usually uncooked, but some variants are cooked; they may be served plain, or with a sauce of fruit juice, custard, or cream,〔Cooperative Extension Service, Ohio State University, ''Bulletin'', 1918, (p. 16 )〕 and possibly over a sponge cake or ladyfingers.〔 The uncooked variants are similar to mousse, while the cooked variants are similar to soufflé. There are also variants using whole eggs, gelatin,〔Frances Elizabeth Stewart, ''Lessons in Cookery: Diet for adults'', 1919, ''s.v.'' 'Whips', (p. 194-201 )〕 or farina.〔H. H. Tuxford, ''Miss Tuxford's Modern Cookery for the Middle Classes'', 1933〕 A common kind of fruit whip is prune whip, but almost any raw, dried, or cooked fruit may be used, mashed or sieved,〔 for example apple,〔"P.K.S.", ''What to do with the cold mutton: a book of réchauffés'', 1865, (p. 158 )〕 strawberry, raspberry, apricot, cherry, fig,〔Ida Cogswell Bailey Allen, ''Mrs. Allen's Cook Book'', 1917, (p. 538-539 )〕 pineapple,〔Elmer Verner McCollum, Nina Simmonds, ''The American Home Diet: An Answer to the Ever Present Question What Shall We Have for Dinner'', 1920 (p. 229 )〕 or rhubarb.〔 Fruit whips are normally made by whipping the egg white then mixing in the puréed and sweetened fruit pulp. Some modern recipes call for using a blender.〔Irma S. Rombauer, Marion Rombauer Becker, ''Joy of Cooking'', 1975, (p. 746 )〕 ==Notes== 〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Fruit whip」の詳細全文を読む スポンサード リンク
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