Recipes > Desserts > Pistache Plombiere

Pistache Plombiere


  • 1/4 pound blanched almonds
  • 1/4 pound blanched pistachio nuts
  • cream
  • 1 cup sugar
  • 1 teaspoonful vanilla
  • yolks of 8 eggs
  • spinach color


Pound the almonds and pistachio nuts with a little cream to a paste; place a saucepan with the paste, 1 1/2 pints cream, the sugar, vanilla and the yolks 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.


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Desserts and Salads (1920).

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