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Old-fashioned French dessert traditionally made with almond milk set with gelatine. More modern variants might be flavoured with anything from coffee to strawberries. The name is an Anglicisation of the French 'blanc manger' - meaning white food, although its roots probably go back to the Middle East, where medieval versions might have included 'candied' chicken.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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