When did you last blancmange?

[Mysterian]

There was a pudding served where I work which somebody described as "blancmange". 2 of my work-chums asked "what's that?". They had never experienced the cold wobbliness of blancmange.

When was the last time you partook of a little blancmange?

Is blancmanging dying out?

It deserves to die.

Picture of the correct way to serve blancmange.

Gosh that's a blast from the past! Loved it but only the 'inside', never liked the skin😜
No mousses or similar desserts in blancmange's heyday.

Does it count if it was part of a trifle?

I never really understood exactly what blancmange is, can someone enlighten me? (Great picture though)

Boak.

I remember those sachets of white powder that were somehow involved - my Gran brought them out as if it was a reverential occasion.

"Mousses" used to go by the traditional name of "Angel Delight".

Last weekend. I bloody love blancmange!

Trifle blancmange is still blancmange.

And to answer my own question, it must be a couple of years at least.

Must be about time for a hipster revival, mustn't it?

How would you hipsterise blancmange?

I think it was cornflour, flavouring and sugar that you brought to the boil in milk then left to set. Usually pink.

Few weeks ago. My MiL often makes one for a 'buffet tea'.
Not had one anywhere else in decades though

OP, that photo is a fake blancmange. It’s pink.

I used to blancmange but these days I prefer to panna cotta

At Primary school, many years ago. At secondary school I worked out it translated as 'white eat' so never went exploring it again.

How would you hipsterise blancmange?
Serve it in a shoe

I had it today. Must admit to it being a cheat recipe of jelly and yogurt though.

We still love a blancmange in this house, the packet mix from Pearce Duff is a welcome visitor! DS likes chocolate and DD has raspberry.

I’m 35 and don’t think I’ve ever had it. My DM cooking tastes were traditional and I remember having rabbit shaped jelly.

More and more confusing, cornflour? Pearce Duff?

I love blancmange although I haven’t eaten it in years. I’m planning to do it from scratch, I’ve found a recipe. I can see it having a revival. I fancy infusing it very lightly with cardamom and rose.

I used to like chocolate but haven't had it for over 40 years. I only liked it when still warm, with jersey "top of the milk" on it.

jelly and yogurt
Hmm is that not more of a milk jelly?

Birthday Party when a kid.

Condorman at the local picture house (long before multiplexes) then everyone back to mine for pass the parcel and a party tea.

It was made with jelly cubes, half the quantity of boiling water on the packet topped up with condensed or evaporated milk (can't remember which)

I do love blancmange, but I can't remember the last time I had it! I'm totally making it for this weekend now!