[228.] Plombiere aux Café.— Pour 1½ 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 1½ 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 ¾ pound sugar in 1 cup water and add it to the peach pureé; 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 ¾ pound sugar in ¾ cup water and add this syrup to the strawberry pureé; 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.
[ FROZEN PUDDINGS.]
[234.] Frozen Strawberry Pudding.— Whip 1 quart rich, sweet cream until thick, add 2 cups powdered sugar and lastly stir 1 quart mashed strawberries through the cream; fill this into a pudding form with a tube in the center, cover tightly and put a strip of buttered paper around the edge of cover, so that no water can enter; have ready a large pail or a butter tub, put some cracked ice on the bottom, sprinkle over some rock salt, set onto this the form, fill up the sides with cracked ice and sprinkle salt between; cover the top of form with ice, the whole with a piece of carpet or a cloth and set in a cool place for 4 hours; when ready to serve lift from the ice, remove the paper, wipe off the form, dip it in hot water, turn the pudding onto a dish and serve at once.
[235.] Rich Ice Cream Pudding.— Beat the yolks of 9 eggs with ¾ pound sugar to a cream and add 1 quart whipped cream; fill this into a tin pudding form with a tube in the center, paste over the edge of cover a strip of buttered paper and bury in cracked ice and rock salt for 4 hours, the same as Strawberry Pudding.
[236.] Pudding à la Pückler Muskau.— Stir into 1 quart whipped cream 6 tablespoonfuls sugar and 6 ounces finely pounded macaroons; fill the cream into a form and bury it in ice and rock salt for 4 hours, the same as Strawberry Pudding.