227. +Pistache Plombiere.+-- Pound 1/4 pound blanched almonds and 1/4
pound blanched pistachio nuts with a little cream to a paste; place
a saucepan with the paste, 1-1/2 pints cream, 1 cup sugar, 1
teaspoonful vanilla and the yolks of 8 eggs over the fire and stir
until nearly boiling; remove cream from fire, set it in cold water
and stir till cold; add a little spinach color and strain through a
hair sieve; then finish the same as Strawberry Plombiere.
228. +Plombiere aux Cafe.+-- Pour 1-1/2 pints boiling cream over 3
tablespoonfuls freshly ground coffee and let it stand well covered
for 10 minutes; strain through a napkin; put the coffee cream in a
saucepan over the fire with 1 cup sugar and the yolks of 8 eggs and
stir till nearly boiling; remove the cream from fire, set saucepan
in cold water and stir till cold; then finish the same as Strawberry
Plombiere.
229. +Tea Plombiere.+-- Pour 1-1/2 pints boiling cream over 1 ounce tea
and let it stand 5 minutes; strain and finish the same as Coffee
Plombiere.
230. +Peach Plombiere.+-- Pare, quarter and press through a sieve 15
large, ripe peaches; dissolve 3/4 pound sugar in 1 cup water and add
it to the peach puree; put this mixture into the freezer and finish
the same as Strawberry Plombiere.
231. +Vanilla Plombiere.+-- Place a saucepan with 3 cups milk over
the fire, add the yolks of 8 eggs, 1 cup sugar and 2 teaspoonfuls
vanilla extract and stir till nearly boiling; remove from the fire,
set the saucepan into cold water and stir till cool; then put into a
freezer and let it freeze till it begins to thicken; then add 1 pint
whipped cream and finish the same as Strawberry Plombiere.
232. +Strawberry Plombiere.+-- Wash 1 quart strawberries and press
them through a sieve; dissolve 3/4 pound sugar in 3/4 cup water and add
this syrup to the strawberry puree; 2 hours before serving pour it
into a freezer and turn it about 20 minutes, or till it begins to
thicken; then mix with 1 pint whipped cream and let it remain a
little while longer in the freezer; fill into a form, cover tightly,
paste a strip of buttered paper around the edge of cover and pack in
ice and salt for 2 hours; in serving dip form into hot water,
quickly wipe it dry, turn the plombiere onto a round dish and
garnish with fancy cake.
233. +Pineapple Plombiere.+-- Pare and cut into small dice 1 ripe
pineapple, put them into a dish and pour 1 pint cold sugar syrup
over it; let it stand 4 hours; 2 hours before serving put the fruit
into a freezer and freeze till it begins to thicken; then add 1 pint
whipped cream and finish the same as in foregoing recipe.
NOTE.--This plombiere may also be served in a glass dish directly
from the freezer; it must then, of course, be worked until firm. If
preserved fruit is used less sugar must be taken, and color and
taste should be freshened up with lemon juice and a few drops of
cochineal. Plombiere of raspberries, currants or cherries is made in
a similar manner.