Acronyms that contain the term blancmanger 

blancmanger

Blancmange (, from French: blanc-manger [blɑ̃mɑ̃ʒe]) 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 (a source of carrageenan), and often flavoured with almonds. It is usually set in a mould and served cold. Although traditionally white (hence the name, in English literally "white eating"), blancmanges are frequently given alternative colours. Some similar desserts are French chef Marie-Antoine Carême's Bavarian cream, Italian panna cotta, the Middle Eastern muhallebi, Chinese annin tofu, Hawai'ian haupia and Puerto Rican tembleque. The historical blancmange originated at some time during the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. Tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish.

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