No. 1960 — Waffle Plombière
English historical translation of Molokhovets recipe No. 1960 from the 1901 Russian cookbook, retaining original methods and measures.
Bake waffles separately. Boil two glasses sugar, three glasses ordinary cream and a split vanilla stick until reduced by two thirds.
Sieve if not smooth and cool over ice, beating with a spatula and adding juice from half a lemon drop by drop until thick and white.
Fold in three quarters glass thick whipped cream.
Layer this mixture in a charlotte mould with waffles spread with redcurrant jam, keeping the waffles away from the mould walls so they remain invisible when unmoulded.
Fill, seal the lid with unsalted butter, pack in ice and salt for two hours, then unmould onto a napkin-lined dish.
To provide
Waffles: prepare separately For plombière: 1 bottle ordinary cream 1 pound fine sugar | ½ vanilla stick and ½–1 lemon ¼ bottle thick cream ¾ glass redcurrant jam 3 pounds salt and ice for freezing |