Plombir
 | |
| Course | Dessert |
|---|---|
| Invented | 1937 |
| Main ingredients | |
Plombir is a type of ice cream made with vanilla, cream, eggs, and sugar. which required that it be natural ingredients and meet specifications for consistency and fat and sugar content.[1]
History[edit]
The name "plombir" descends from the French dessert Plombières, a vanilla ice cream mixed with candied fruit soaked in kirsch.[1]
In 1936, Joseph Stalin sent People's Commissar of the Food Industry Anastas Mikoyan on a business trip to the United States to study and adapt American food production. In addition to purchasing food equipment, Mikoyan brought many food recipes from the United States, one of which was ice cream. On November 4, 1937, the first plombir was produced in Moscow using American equipment and given a Frenchified name.[2]
During the 1930s, the state standardized production, and it remained this way until the collapse of the USSR. In the 1990s, Russia started importing foreign brands of ice cream, and the state standards were dropped.[3]
Standards[edit]
The standards for plombir are specified with GOST 31457-2012. Plombir made in accordance with GOST must meet the following requirements:[4][5]
- fat content must be between 12% and 20%
- sugar content must be 14% or higher
- amount of solid ingredients must exceed 37-42%, depending on fat content
See also[edit]
References[edit]
- ^ a b Wulandari, Annisa (8 April 2019). "7 Surprising Facts about Russian Plombir Ice Cream". Learn Russian Language. Retrieved 27 May 2023.
- ^ Ratushny, A. S. (2016). Everything About Food from A to Z. p. 440. ISBN 978-5-394-02484-9.
- ^ Sorokina, Anna (26 July 2017). "Why 'milky' Soviet ice cream was the absolute best". Russia Beyond. Retrieved 27 May 2023.
- ^ "ГОСТ 31457-2012". protect.gost.ru.
- ^ Pinel, Florian (18 August 2014). "Plombir, Russian Ice Cream". Food Perestroika. Retrieved 27 May 2023.