Blancmange

Blancmange
	A blancmange set on a glass platter
Course	Dessert
Serving temperature	Cold
Main ingredients	Milk or cream; sugar; gelatin, cornstarch or Irish moss; almonds
	Media: Blancmange;

Blancmange (/bləˈmɒnʒ/,^[1] from French: blanc-manger [blɑ̃mɑ̃ʒe]) 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 (the literal English translation of the name is "white eating"), 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.

Similar desserts include French chef Marie-Antoine Carême's Bavarian cream, Italian panna cotta, Turkish Tavuk göğsü, Chinese almond tofu, Hawai'ian haupia and Puerto Rican tembleque.

^ OED
^ "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.

[1] OED

[2] "Irish Moss Blanc-Mange. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook". Bartleby.com. Retrieved 2012-11-13.

[3] 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.

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