The end-product is a kind of jelly similar to pannacotta, tapioca, or blancmange.
When starch is used alone as a thickener (without eggs), the result is a "blancmange".
The name "blancmange" comes from its resemblance to a pudding of the same name.
Among the desserts we may find the sponge cake and the blancmange.
Although traditionally white, blancmanges are frequently given alternative colours.
Her last name is derived from the name for the dessert blancmange.
This is not building an exciting and idealistic venture—it is wrestling in blancmange.
However, there is a vague mish-mash of blancmange permissiveness.
