plombir

There are two dessert choices, baklava and plombir, a creamy almond ice.

1983, Alena Lasley, Paul Lasley, Frommer’s 1983-84 Guide to San Francisco, New York, N.Y.: Frommer/Pasmantier Publishers, →ISBN, page 57

There were Russian hors d’oeuvres of black caviar, a roasted pheasant as an entrée, and cream plombir for dessert.

1999, Muse Norcross Kotenev, “Father Writes Books”, in Through the MOONgate, Lincoln, Neb.: toExcel Press, iUniverse.com, Inc., →ISBN, page 77

For desserts there were “airy pie,” charlottes, mousses, kissel, plombir and “zephyrs.”

2003, Valentina Antonievna Seletzky, “The Evgoschino Interlude”, in Mosaic: A Child’s Recollections of the Russian Revolution, Lincoln, Neb.: iUniverse, Inc., →ISBN

You can also use silicone baking molds or silicone ice cube trays, which allow the plombir to be easily popped out after freezing.

2017, Bonnie Frumkin Morales with Deena Prichep, “Plombir with Black Currant Tea Milk Caramel”, in Kachka: A Return to Russian Cooking, New York, N.Y.: Flatiron Books, →ISBN