What is BlancMange? I found this vegan recipe for it...?

Question

BLANCMANGE

Cashew Cream
2/3 cup (160 ml) cashews
1 cup (240 ml) water
1 pitted date
Pinch salt

Almond Filling
2 cups (480 ml) homemade Almond Milk or packaged almond milk**
1/2 cup (120 ml) evaporated cane juice
3 tablespoons agar flakes*
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Sprigs of mint leaves
1 pound (450 g) fresh grapes
Lightly oil a 3-cup mold and set it aside.

To make the Cashew Cream, grind the cashews to a fine meal in an electric mini-chopper/grinder or coffee grinder. Transfer to the blender and add the water, date, and salt. Start the blender on slow speed for a few seconds, then switch to high speed and process 1 to 2 minutes, until the liquid is smooth and creamy. Measure 1 cup (240 ml) of the Cashew Cream and put it into a 3-quart saucepan. Stored in a sealed container in the refrigerator, Cashew Cream will keep for one week. Leftover Cashew Cream can be used as a topping for fruit salad, pies, puddings, or other desserts.

Add the almond milk, evaporated cane juice, agar flakes, and almond and vanilla extracts.
Bring to a boil over medium high heat. Watch closely so the mixture doesn't boil over. Turn the heat down to medium and simmer gently for 10 minutes, stirring frequently with a wire whip to dissolve agar.
Pour into the prepared mold and refrigerate for 8 to 12 hours, until thoroughly chilled. To serve, gently loosen the edges with a flatware knife and unmold onto an attractive serving platter. Garnish with mint leaves, and serve with the grapes. Serves 6.
Note: If you make the Blancmange with homemade almond milk, sweeten the strained almond pulp with 1/4 teaspoon evaporated cane juice and add 1/4 teaspoon almond extract. Stir the mixture well and serve it on the side.
*Agar agar flakes can be found in the macrobiotic section of many health food markets; however, macrobiotic products can be a bit pricey. You can buy the agar agar very reasonably at a Japanese market and some Chinese markets. Purchase bars of white agar agar, also called kanten. Break the bars into small pieces and put them into the blender. In a minute or two, you'll have flakes that are perfect for gelling and binding desserts.
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Answer 1

BlancMange-is a gelatin dessert made of milk and/or cream, sugar, gelatin or cornstarch, and flavouring (usually almond).

Answer 2

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Answer 3

It's a gelatin dessert made of milk and/or cream, sugar, gelatin or cornstarch, and flavouring (usually almond). It is set in a mould and served cold. The term blancmanger also exists derived from the same source (although it is generally considered archaic or obsolete). The latter term generally refers to the older (medieval) recipes whereas blancmange is generally used to refer to the modern varieties.

Blancmange originated in the Arab world where it is known as "mehallabiyyah" (gets eaten quickly, presumably because it is good) and reached medieval Europe through Sicily and Spain. Its basic form involved shredded capon flesh (cf. tavuk göğsü ), and almond milk or ground almonds, often with rosewater, boiled together into a thick soup or runny stew. In the 16th century, a meatless version using cream, sugar and eggs was developed, and towards the end of the 17th century, a new kind of blancmange, a calf's foot or hartshorn jelly flavoured with almond and rosewater, and perhaps including milk, was introduced. In the 19th century, this was prepared using arrowroot, today cornflour is usually used. Blancmanges are usually pink or white.

The term blancmange is derived from the Middle English blankmanger, from Old French blanc mangier: blanc, white (of Germanic origin) + mangier, to eat, food (from Latin manducare). Several medieval recipes for blancmange have survived, and the dish is mentioned in the prologue to Geoffrey Chaucer's Canterbury Tales.

Some similar desserts are: bavarian cream, malabi, flan, haupia.

Answer 4

blancmange vegan recipe

Answer 5

Since you have the recipe, you can kind of tell what it is, can't you? It's a molded dessert---a kind of pudding.