Manjar Blanco
From Wikipedia, the free encyclopedia
Manjar blanco (IPA: ['man.xaɾ 'blaŋ.ko]) is a term used to refer to a variety of delicacies in the Spanish-speaking world.[1] In Spain the term refers to blancmange, a European delicacy found in various parts of the continent as well as the United Kingdom. In the Americas (South America primarily) it refers to a sweet, white spread or pastry filling made with milk.
This term is sometimes used interchangeably with dulce de leche (IPA: ['dul.se de 'le.tʃe] or IPA: ['dul.se ðe 'le.tʃe]) or cajeta (IPA: [ka.'xe.ta]) in Latin America but these terms generally refer to delicacies prepared differently from the those just described.
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[edit] Manjar Blanco in Spain
Main Article: Blancmange
Manjar blanco, or blancmange, in Spain and in other parts of Europe refers to a sweet delicacy, traditionally white in color although often colored by added ingredients, made with a mould with a consistency much like gelatin. Traditionally this delicacy in Europe was prepared with chicken breast, rice, sugar, and almonds and sometimes milk and other ingredients[1] (this dish is reputed to go back to medieval Europe, the Arab Empire, and even the Eastern Roman Empire[2]). Today the primary ingredients in Spain tend to be milk, almonds, corn starch, and sugar.[3] The variants in Spain are often somewhat different from those in France or the United Kingdom.
[edit] Manjar Blanco in the South America
This term is used in Peru, Chile, Colombia (also known there as natilla, IPA: /na.'ti.ʝa/ or /na.'ti.ʎa/), and Bolivia. It refers to a set of similar dishes traditionally made by slowly and gently cooking pure (normally non-homogenized) milk and adding sugar, and often other ingredients such as vanilla bean, citrus juices, and cinnamon (in Bolivia rice is also added[4]). Usually a double boiler of some sort is employed so as to prevent browning of the mixture (which would give it a different flavor). The result is a white or cream-colored, thick spread with a consistency much like that of a thick cake frosting although the flavor is more like that of sweetened cream (with accents of whatever additional ingredients may have been added).
Although manjar blanco can be used much like jelly or jam is used in the U.S., it is also commonly used as a filling for pastries and cookies such as alfajores. Note that in Colombia manjar blanco or natilla is common dish during Christmas (along with buñuelos).
[edit] Dulce de Leche
Main Article: Dulce de Leche
The Argentine term dulce de leche and the Mexican term cajeta (and the U.S. term dulce de leche) refer to a somewhat different preparation than that just described. The term manjar blanco is sometimes used to refer to dulce de leche. The primary difference is that the mixture is deliberately scalded to bring about caramelization of the sugars in the ingredients. This leads to a fairly dark brown color and a strong flavor. Note that the name manjar blanco refers to white color in Spanish which implies that dulce de leche cannot be properly refered to as manjar blanco.
As a practical matter even in countries that have had the traditional (white) manjar blanco as part of their cuisine, dulce de leche is increasingly being used in its place since it is easier to prepare.
[edit] Notes
- ^ a b Web Gastronomica de Enrique Domenech: Manjar Blanco Receta. Retrieved on 11, 2006. Retrieved on 02, 2006.
- ^ Blanc-Manger: A Journey Through Time. Retrieved on 11, 2006. Retrieved on 05, 2006.
- ^ CyberPadres.com: MANJAR BLANCO. Retrieved on 11, 2006. Retrieved on 02, 2006.
- ^ BoliviaWeb: Galeria de Recetas: MANJAR BLANCO. Retrieved on 11, 2006. Retrieved on 02, 2006.
