My wife is a loud and enthusiastic supporter of Prune Whip yogurt, made by Dannon. Of course, she also used to eat veal loaf, which had a perpetual greenish tinge to it.
I’d love to see this as an accompaniment to Jessica Battilana’s chocolate prune loaf. Mine took longer than 45 minutes, so if you try it, be sure to test.
And I can’t count myself among them although Armagnac-soaked prune ice cream I had in France was out of this world, so I may become a bonafide convert myself. Glad you posted this recipe!
My wife is a loud and enthusiastic supporter of Prune Whip yogurt, made by Dannon. Of course, she also used to eat veal loaf, which had a perpetual greenish tinge to it.
I desperately tried to find a vintage image of dannon prune whip yogurt to no avail!
Also a fan of veal loaf, ours was basically a headcheese that my swedish grandma made-- a careful and skilled cook.
Tete de veau can be lovely and delicate in the right hands—But the local deli counter probably isn’t one (or two) of them….
prune whip 🤝 date shake
SO CHIC
And thanks for the zine guide!
Of course!
Yay!! I love prune whip! And most of those old recipes, too, i think folks are just so snobby when dissing.
This sounds delicious and looks beautiful
Thanks so much!
Prune Whip? Omg!
Is wrong I’m going to investigate this? And… does Louis Litt know about this? (IYKYK)
I had to look up that reference lol- and no, you’re not wrong!
I’d love to see this as an accompaniment to Jessica Battilana’s chocolate prune loaf. Mine took longer than 45 minutes, so if you try it, be sure to test.
https://www.sfchronicle.com/recipes/article/Repertoire-A-chocolate-prune-cake-that-15127853.php?utm_source=newsletter&utm_medium=email&utm_content=headlines&utm_campaign=sfc_chroniclefood
Absolutely fabulous! So excited to try your recipe! Thank you for the extra special share! My mouth is already watering.
You’ve convinced me! A question : how long does this keep?
I’d say the texture would be at its best if used before three days!
And I can’t count myself among them although Armagnac-soaked prune ice cream I had in France was out of this world, so I may become a bonafide convert myself. Glad you posted this recipe!
Thank you! I’m going to make this for an assortment of prune lovers in my life.