Blancmange
A blancmange set on a glass platter
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| Alternative names | Shape |
|---|---|
| Course | Dessert |
| Serving temperature | Cold |
| Main ingredients | Milk or cream, sugar, gelatin, cornstarch or Irish moss, almonds |
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Blancmange (/bləˈmɒnʒ/ or /bləˈmɑːndʒ/, from French blanc-manger French pronunciation: [blɑ̃mɑ̃ʒe]) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavoured with almonds.
It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, panna cotta, annin tofu, the Turkish muhallebi, and haupia.
The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick. Tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish.
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Wikipedia