Plombières is a type of French ice cream made with almond extract, kirsch, and candied fruit. [1]
The origin of plombières ice cream is disputed. [2] It is unclear whether its name refers to the commune of Plombières-les-Bains. A folk etymology suggests that the dish was first served to Napoleon III at the signing of the Treaty of Plombières [1] in 1858; but Marie-Antoine Carême provided a recipe for "plombière cream" in his 1815 book, Pâtissier royal parisien. [3] Similar recipes can be found in other French cookbooks from the 19th century. [4] [5]
According to Pierre Lacam in 1893, "plombière cream" takes its name from a utensil used to make it. [6] A similar etymological theory was proposed by Joseph Favre in his book Dictionnaire universel de cuisine, which says that "plombière is a synonym for bombe, which is used to grind the ingredients of the dish". [7] Other scholars have suggested that the dessert takes its name from the mold in which the cream is pressed. [8]
Plombières ice cream is mentioned in Splendeurs et misères des courtisanes, published in 1844 by Honoré de Balzac. [9]
Plombières should not be confused with Malaga ice cream, a vanilla ice cream served with dried raisins soaked in Malaga wine or rum. [10]
In the Soviet Union, plombir ( Russian: пломбир) became a popular dish that is still seen in post-Soviet states.
, Œuvres complètes de M. de Balzac, t. XI, édition Furne, J.-J. Dubochet et Cie, J. Hetzel et Paulin,1844, p. 568.À combien l'amour revient aux vieillards
Plombières is a type of French ice cream made with almond extract, kirsch, and candied fruit. [1]
The origin of plombières ice cream is disputed. [2] It is unclear whether its name refers to the commune of Plombières-les-Bains. A folk etymology suggests that the dish was first served to Napoleon III at the signing of the Treaty of Plombières [1] in 1858; but Marie-Antoine Carême provided a recipe for "plombière cream" in his 1815 book, Pâtissier royal parisien. [3] Similar recipes can be found in other French cookbooks from the 19th century. [4] [5]
According to Pierre Lacam in 1893, "plombière cream" takes its name from a utensil used to make it. [6] A similar etymological theory was proposed by Joseph Favre in his book Dictionnaire universel de cuisine, which says that "plombière is a synonym for bombe, which is used to grind the ingredients of the dish". [7] Other scholars have suggested that the dessert takes its name from the mold in which the cream is pressed. [8]
Plombières ice cream is mentioned in Splendeurs et misères des courtisanes, published in 1844 by Honoré de Balzac. [9]
Plombières should not be confused with Malaga ice cream, a vanilla ice cream served with dried raisins soaked in Malaga wine or rum. [10]
In the Soviet Union, plombir ( Russian: пломбир) became a popular dish that is still seen in post-Soviet states.
, Œuvres complètes de M. de Balzac, t. XI, édition Furne, J.-J. Dubochet et Cie, J. Hetzel et Paulin,1844, p. 568.À combien l'amour revient aux vieillards