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blancmange    
n. 牛奶冻

牛奶冻

blancmange
n 1: sweet almond-flavored milk pudding thickened with gelatin
or cornstarch; usually molded


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  • Blancmange - Wikipedia
    Blancmange ( b l ə ˈ m ɒ n ʒ , [1] from French: blanc-manger [blɑ̃mɑ̃ʒe], lit ' white eat ') is a sweet dessert popular throughout Europe commonly made with milk or cream, and sugar, thickened with rice flour, gelatin, corn starch, or Irish moss [2] (a source of carrageenan), and often flavoured with almonds It is usually set in a
  • Blancmange Recipe - Martha Stewart
    This French, large-format dessert is a panna cotta lovers dream A Martha favorite, learn how to make her cinnamon-steeped almond milk blancmange
  • Blanc Mange (English Style) - Allrecipes
    Meanwhile, in a small bowl, whisk together the cornstarch and sugar Whisk remaining milk into the cornstarch mixture When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream
  • Elegant Vanilla Blancmange Recipe - Bigger Bolder Baking
    Blancmange is a subtle dessert that is custard-like in texture, lightly flavored with vanilla, and either eaten alone or topped with berries And can you believe you can make it with just some milk, cornstarch, sugar, and vanilla?
  • Easy Blancmange Recipe - Wandercooks
    Blancmange is so light and refreshing, simple to make and no fancy equipment required You need just four basic ingredients for the blancmange, plus berries and sugar for the coulis Make ahead and set overnight for a beautifully presented cold dessert after a rich meal
  • How to Make Blancmange (a Dessert) - Vintage Recipes and Cookery
    Blancmange is a sweet dessert usually made with milk or cream, sugar, and thickened with gelatin, cornstarch, Irish moss or isinglass, and sometimes arrowroot and tapioca Blancmange is usually set in molds, cups, or wine glasses and chilled before serving
  • Prue Leith’s Raspberry Blancmange - The Great British Bake Off
    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s’ reputation – it’s a light and creamy raspberry and almond dessert, here served with buttery langues de chat biscuits





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