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Posted by Big Boo on October 12th, 2011

BlancmangeThis entry is about the foodstuff, not the Eighties band, so apologies to fans of synthpop…

Can you remember the last time you ate Blancmange? I certainly can’t, and to be honest I can say I’m not really too sad about that either.

For me, Blancmange was one of those desserts that I secretly dreaded my Mother setting on the table at dinner time. I admit I ate it, because it was that or nothing, but I never would say I really enjoyed it.

Basically a mixture of milk, sugar and gelatin or corn starch to make it set, it had a bit of a bland taste in it’s natural state, but when made in it’s pink (presumably strawberry flavoured) or yellow (banana) varieties it really didn’t taste that much better. Even chocolate blancmange didn’t taste that great either, which coming from someone who enjoys most chocolate based desserts shows quite how little I liked it.

The closest I get to eating Blancmange now I suppose is in Trifle, which funnily enough is something I actually like a lot. Technically it’s a custard layer in Trifle, but it is sort of Blancemange-y, and is my least favourite part of the Trifle ensemble. The way I see it, that’s why you have the jelly and cream layers!

Of course, maybe Blancmange is still out there and doing alright for itself, but it’s now just taken on some fancier sounding names like Panna Cotta so you eat it without realising it…

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