Blancmange

Blancmange is a cold dessert made from milk or cream, sugar and a thickening agent such as gelatin or cornstarch, traditionally flavored with almonds and named from the French for white food. It developed during the Middle Ages from the earlier Middle Eastern dish muhallebi, which combined capon or chicken with milk or almond milk, rice and sugar and was considered a food suitable for the sick. Over time the meat was dropped, and by the seventeenth century blancmange had become a meatless pudding of cream and eggs, later thickened with arrowroot and cornflour in the nineteenth century. While traditionally pale in color, modern versions of the dessert appear in a range of colors. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/