Blancmange

A semi-solid dessert, blancmange is similar to custard but thickened with cornflour or gelatine and set in moulds. In medieval England, blancmange was a savoury dish, a thick gruel made with almonds, milk, rice and chicken or fish —all white or pale ingredients — and hence its French name, blancmange, meaning ‘eat white’. Blancmange is often served with a tart sauce or fruit to counterbalance its richness.