Blancmange

Part of speech: noun

Pronunciation: /bləˈmɒndʒ/

Definitions

1. A delicate, sweet dish typically created with milk and sugar as the base, thickened by a gelling agent, and frequently flavored with vanilla or almond
2. This is a light, creamy dessert that combines milk, sugar, and a thickener, often enhanced by various flavors and served in a molded form
3. A subtle dessert made from a mixture of milk, sugar, and a gelling agent, which is often flavored with extracts and served chilled in a shape

Etymology: The most surprising thing about this pudding is that it began as a savoury dish. In medieval Europe, "blancmanger" (from Old French "blanc mangier", meaning "white food") was a dish of finely minced or pounded chicken, often mixed with rice, cream and almonds, and it was prized for its pale colour and its suitability for fasting days and invalids. Over time the chicken fell away and the sweet, milky version that we recognise today took its place, thickened into a set cream or jelly rather than a meat stew. The name itself is pure description: "blanc" is "white" and "mangier" is "to eat," so the term simply meant "white food" and said nothing about its ingredients. Middle English adopted the word in forms such as "blancmanger" and "blomanger," and the spelling "blancmange" settled in later, though the pronunciation shifted with it. The dessert kept its colour as its defining feature, which is why an almond or vanilla flavouring has long been associated with it.

Synonyms: dessert, pudding