Blancmange

Mhalbiyavanilla puddingwhite dishManjar blancopuddingpudding of the same name
Blancmange (, from blanc-manger ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds.wikipedia
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Carrageenan

carrageenansCarageenanE407
Blancmange (, from blanc-manger ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds.
The end-product is a kind of jelly similar to panna cotta, tapioca, or blancmange.

Annin tofu

almond jellyalmond tofuXingren doufu
Some similar desserts are French chef Marie-Antoine Carême's Bavarian cream, Italy's panna cotta, China's annin tofu, Turkey's muhallebi, Hawaiʻi's haupia and Puerto Rico's tembleque.
It is similar to blancmange.

Chicken as food

chickenchicken meatchicken breast
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.
It was one of the basic ingredients in blancmange, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.

Chondrus crispus

Irish mosscarrageenCarrageen moss
Blancmange (, from blanc-manger ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds.
The end product is a kind of jelly similar to pannacotta, tapioca, or blancmange.

Pudding

puddingsBudyńbutterscotch pudding
In the 17th century, the whitedish evolved into a meatless dessert pudding with cream and eggs and, later, gelatin.
In Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based.

Maja blanca

Maja maíz
Maja blanca
The dessert is the local Filipino adaptation of the Spanish dish manjar blanco (blancmange), but it has become distinct in that it uses very different ingredients, like coconut milk instead of milk or almond milk.

Custard

pastry creamegg custardcrème pâtissière
Custard
In modern times, the name 'custard' is sometimes applied to starch-thickened preparations like blancmange and Bird's Custard powder.

Flummery

Flummery
The American writer Bill Bryson described flummery as an early form of the blancmange dessert known in the United States.

Dessert

dessertssweetsweet dish
Blancmange (, from blanc-manger ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds.

Milk

cow's milkcow milkwhole milk
Blancmange (, from blanc-manger ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds.

Cream

heavy creamdouble creamwhipped cream
Blancmange (, from blanc-manger ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds.

Sugar

sugarssugar tradesugar cube
Blancmange (, from blanc-manger ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds.

Gelatin

gelatinegelatinousjelly
Blancmange (, from blanc-manger ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds. In the 17th century, the whitedish evolved into a meatless dessert pudding with cream and eggs and, later, gelatin.

Almond

almondsbitter almondalmond oil
Blancmange (, from blanc-manger ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds.

Bavarian cream

bavaroisBavarianBayrisch Creme
Some similar desserts are French chef Marie-Antoine Carême's Bavarian cream, Italy's panna cotta, China's annin tofu, Turkey's muhallebi, Hawaiʻi's haupia and Puerto Rico's tembleque.

Italian cuisine

ItalianItalyItalian food
Some similar desserts are French chef Marie-Antoine Carême's Bavarian cream, Italy's panna cotta, China's annin tofu, Turkey's muhallebi, Hawaiʻi's haupia and Puerto Rico's tembleque.

Chinese cuisine

ChineseChinese restaurantChina
Some similar desserts are French chef Marie-Antoine Carême's Bavarian cream, Italy's panna cotta, China's annin tofu, Turkey's muhallebi, Hawaiʻi's haupia and Puerto Rico's tembleque.

Turkish cuisine

TurkishTurkeyTurkish dishes
Some similar desserts are French chef Marie-Antoine Carême's Bavarian cream, Italy's panna cotta, China's annin tofu, Turkey's muhallebi, Hawaiʻi's haupia and Puerto Rico's tembleque.

Hawaii

State of HawaiiHIHawaiian Islands
Some similar desserts are French chef Marie-Antoine Carême's Bavarian cream, Italy's panna cotta, China's annin tofu, Turkey's muhallebi, Hawaiʻi's haupia and Puerto Rico's tembleque.

Puerto Rican cuisine

Puerto RicanPuerto Ricocuisine
Some similar desserts are French chef Marie-Antoine Carême's Bavarian cream, Italy's panna cotta, China's annin tofu, Turkey's muhallebi, Hawaiʻi's haupia and Puerto Rico's tembleque.

Middle Ages

medievalmediaevalmedieval period
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. The "whitedish" (from the original Old French term blanc mangier) was an upper-class dish common to most of Europe during the Middle Ages and early modern period.

Capon

caponscapóCastrated males
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.

Almond milk

almondalmond-Badam milk
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.

Old French

Frenchmedieval FrenchOF
The "whitedish" (from the original Old French term blanc mangier) was an upper-class dish common to most of Europe during the Middle Ages and early modern period.

Europe

EuropeanEUEuropean continent
The "whitedish" (from the original Old French term blanc mangier) was an upper-class dish common to most of Europe during the Middle Ages and early modern period.