What is Blancangge?

Blancmange is a type of sweet pudding that has been produced in Europe for centuries. The bowl is also known as the "shape", the reference to the fact that it is usually set in complicated forms. The taste of traditional Blancangge is mild and food is popular with sauces or fresh fruit. The history of Blancangge is long and quite old and the real origin of the bowl is shrouded in mystery. Monty Python fans can be familiar with Blancmannge in the form of extraterrestrial susceptible beings that attack planet Earth during "Monty Python Flying Circus". Already in 1200s in Germany were preparing recipes for Blancangge. In fact, the original Blancogge was a dense, neutral flavored stew with chicken, sweetener, almonds, crushed meat, rose water and rice flour. At some point during in 1600s, Blancangge became a snowy white dessert pudding that most consumers know today. Both meals were traditionally considered to be good for disabled because they are easy to spend, finely flavored and nutritious.

The name of the food is taken from the French Blanc for "white" and manger for "eating" or "food". "White Food", as it was called, was especially popular among higher classes of England. Some chefs have added color for especially festive occasions and modern Blancangge is sometimes also colorful. In the first days, Blancangge would largely be white due to the ingredients used and could occasionally be a strong root, because the access to the spice was a symbol of the condition.

If you want to create a variant of the 17th century Blancangge, start toasting two cups of almonds. While the almonds toast, gently heat the two cups half and a half mix dairy products with a quarterly cup of sugar until the sugar has melted. Froach the almonds with half and a half until the mixture is smooth and forced them with a small grain sieve or cottage cheese into a bowl. You end up with about one and one half of the liquid to which you should add four toApses of almond extract or essence.

further dissolve three teaspoons of gelatin in one third cup warm water and let it sit for about 10 minutes. Stir the gelatin into the almond mixture and mix the ice bowl so that Blancangge will start to strengthen. Next flush one cup of cream and fold it into Blancangge. Pour the pudding into the molds to settle under cooling for several hours and turn it on the plates to serve, decorated with fruit or sauce of your choice.