Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

blancmange an Anglicization of the French blanc manger (white food), now means a sweet, jellied dessert made from milk and cornflour, to which flavour and colour are often added. The addition of colour to something whose name indicates that it is white is not and never has been perceived as a problem or paradox in Britain. Until recently, an observer at any children’s party was likely to hear requests such as: ‘May I have some more of the pink blancmange please?’ In France, however, blancmanger is typically white and is made with gelatin and almond milk.