Back مهلبية فرنسية Arabic Blanmanje Azerbaijani Бланманжэ Byelorussian Menjar blanc Catalan Бланманже CV Mandelsulz German Blankmanĝaĵo Esperanto Manjar blanco Spanish بلان مانژ Persian Blanc-manger French
 A blancmange set on a glass platter | |
| Course | Dessert |
|---|---|
| Serving temperature | Cold |
| Main ingredients | Milk or cream; sugar; gelatin, cornstarch or Irish moss; almonds |
Blancmange (/bləˈmɒnʒ/,[1] from French: blanc-manger [blɑ̃mɑ̃ʒe], lit. 'white eat') is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar, thickened with rice flour, gelatin, corn starch, or Irish moss[2] (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 other colours.
Blancmange originated at some time during the Middle Ages from the older Middle Eastern muhallebi,[3] and usually consisted of capon or chicken, milk or almond milk, rice, and sugar; it was considered to be an ideal food for the sick.[citation needed]
Similar desserts include Bavarian cream, Italian panna cotta, Turkish Tavuk göğsü, Chinese almond tofu, Hawai'ian haupia and Puerto Rican tembleque.
- ^ "blancmange". Oxford English Dictionary (Online ed.). Oxford University Press. doi:10.1093/OED/7188111885. Retrieved June 29, 2021. (Subscription or participating institution membership required.)
- ^ "Irish Moss Blanc-Mange. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook". Bartleby.com. Retrieved 2012-11-13.
- ^ Topçu, Utku Can (2021). "Arab Origins of Tavukgöğsü and Blancmange: The Overlooked History". Petits Propos Culinaires. 121 (November 2021): 45–56. doi:10.1558/ppc.27812. Retrieved 2022-05-07.