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Manjar blanco
Bowl of "Manjar Blanco".JPG
Colombian "Manjar Blanco" (center bowl)
Alternative names
Manjar de leche, manjar
Main ingredients
Milk
Cookbook:Manjar blanco  Manjar blanco
"Natilla" redirects here. For the dessert, see natillas.

Manjar blanco (Spanish pronunciation: [maŋˈxar ˈblaŋko]), also known as manjar de leche or simply manjar, is a term used to refer to a variety of related delicacies in the Spanish-speaking world all milk-based.[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 or cajeta in Latin America but these terms generally refer to delicacies prepared differently from those just described. Related dishes exist by other names in other countries, such as tembleque in Puerto Rico. In Portuguese-speaking countries the dish is known as manjar branco.

Spain[edit]

Main article: Blancmange

Manjar blanco in Spain and in other parts of Europe refers to a dessert (blancmange in English), traditionally light brown in color although often colored by added ingredients, made with a mould with a consistency like gelatin (in fact modern varieties are often made with gelatin). In the Middle Ages, the dish was prepared with chicken or fish, rice, sugar, and almond milk or milk and other ingredients[1] (the dish was probably influenced by the Arab cuisine of Muslim Spain). Today the primary ingredients in Spain tend to be milk, almonds, corn starch or gelatin, and sugar.[2] The variants in Spain are often somewhat different from those in France or the United Kingdom.

South America[edit]

This term is used in Peru, Ecuador, Chile, and Argentina (not to be confused with natillas which is a separate but similar dish[3]). It refers to a set of similar dishes traditionally made by slowly and gently cooking pure (normally non-homogenized) milk to thicken and reduce the volume, and gradually adding sugar. In some regions other ingredients such as vanilla bean, citrus juices, cinnamon, and even rice[4] may also be added. 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). The cooking process is largely the same as for creating sweetened condensed milk except that the result is normally thicker.

Although manjar blanco can be used as spread 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 and tejas.

Central America[edit]

In Guatemala, El Salvador, and other countries in Central America manjar de leche is a pudding or custard made with milk, cornstarch (to thicken), sugar, and often other ingredients such as vanilla, cinnamon, and/or other flavorings. This white-colored confection may be eaten by itself or used as a pastry filling.

Colombia[edit]

Manjar blanco is a traditional Christmas dish in Colombia, along with natilla. It is made out of ingredients like milk, rice, and sugar; which are heated for a long period of time until the right texture is achieved. Manjar blanco is usually eaten with a slice of natilla, buñuelos, and hojuelas, creating a very good combination from the salty buñuelos with the two sweet desserts. Manjar blanco can be found in stores during Christmas time, but is also found in stores throughout the year.

Philippines[edit]

A local adaptation of this dessert is called maja blanca, and uses coconut milk instead of milk. It also contains corn kernels, and this variation is known as maja blanca con maiz

See also[edit]

Notes[edit]

  1. ^ a b Web Gastronomica de Enrique Domenech: Manjar Blanco Receta, retrieved on 22-04-2007
  2. ^ CyberPadres.com: MANJAR BLANCO, retrieved on 22-04-2007.
  3. ^ Plural World: Colombian gastronomy
  4. ^ BoliviaWeb: Galeria de Recetas: MANJAR BLANCO, retrieved on 22-04-2007

External links[edit]


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Manjar_blanco — Please support Wikipedia.
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165 news items

Sydney Morning Herald

Sydney Morning Herald
Sat, 05 Jul 2014 20:22:30 -0700

Dessert is heaven sent, manjar blanco with prune sauce. Savour is the great good in David Chong's life. Music, food and fine conversation all seem part of a larger sensual delight, and his stories linger on the delicious pleasure of being a cultural ...

0223 Diario digital de Mar del Plata

0223 Diario digital de Mar del Plata
Tue, 22 Jul 2014 13:03:45 -0700

La base del postre es el manjar blanco, que fue introducido por los españoles y es una crema consistente, pero suave al mismo tiempo, batida y cocida a partir de leche, azúcar y yemas, aromatizada con oporto o jerez. Es servido en una copa y cubierto ...
 
Gobierno Regional Puno
Tue, 22 Jul 2014 05:22:30 -0700

Asimismo se venderá los productos derivados de la leche, como el queso, yogurt y manjar blanco a un precio de promoción. Este festival se dará inicio con un pasacalle, con la participación de instituciones educativas, portando carteles y banderolas por ...

Notimex (Suscripción)

Notimex (Suscripción)
Sun, 20 Jul 2014 07:37:30 -0700

La longaniza se come en diversas formas, aunque se pide frecuentemente asada para hacer tacos, o mezclada con huevo, además de que se usa para potajes, comentó en entrevista la propietaria del restaurante “Manjar Blanco”, Miriam Peraza Rivero.

El Universal

El Universal
Wed, 16 Jul 2014 13:23:39 -0700

Miriam Peraza, dueña del famoso restaurante yucateco Manjar Blanco, fue invitada a participar en esta feria después de darse a conocer en la capital mexicana en la "Semana de Yucatán en México". Ver más @ElUniversalMenu. comentarios. 0. Technorati ...

Artículo7

Artículo7
Fri, 11 Jul 2014 10:03:45 -0700

Mérida, Yucatán, 11 de julio de 2014.- Alrededor de 40 empleados de 12 restaurantes afiliados a la Canirac tomaron el curso de Formación de Brigadistas, que forma parte de los requisitos para que esos establecimientos sean certificados como Restaurante ...

MinCI (Comunicado de prensa)

MinCI (Comunicado de prensa)
Fri, 11 Jul 2014 14:00:00 -0700

El miércoles el festival culinario mostrará los sabores del pacífico con platos como el encocado de pescado, el arroz clavao de plátano maduro y queso y el manjar blanco; mientras que el jueves está previsto exponer los sabores del eje cafetero ...

El Mundo (Bolivia)

El Mundo (Bolivia)
Wed, 16 Jul 2014 23:33:45 -0700

La parte culinaria estará presente con lo que es la jalea, el manjar blanco, los biscochos que serán traídos desde el municipio de Cotoca. Son más de 150 los expositores tanto independientes, de asociaciones y de diferentes hogares de niños los que ...
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