Menjar blanc (also called menjablanc) has a long history, documented in the Llibre de Sent Soví, the oldest Catalan cookbook that has been found in the Iberian Peninsula, dating from 1324. Because it is so old, it has been suggested that menjar blanc was originally an Arab dish, brought to Europe during the Crusades.
While it is now eaten at the end of the meal for dessert, in the Middle Ages (when it was written as menjar blanch) the dish was served as a main course, included chicken and rice, and was recommended for people with upset stomachs.
It is widely believed that the dessert version originated at the Carthusian Monastery of Santa Maria d'Escaladei in the Priorat. It was traditionally eaten on Holy Thursday of Setmana Santa; original recipes didn’t include milk, making it appropriate for eating during Lent when milk wasn’t allowed. But now this rich, almondy dessert is popular year-round, especially in the Baix Camp and along the Costa Daurada in Tarragona Province.
Similar desserts exist in other parts of Europe: in Turkey it’s called mullahebi and in Italy panna cotta or biancomangiare. And in the UK, it’s blancmange, with a name that means, like the Catalan, "white food." Despite this, the British version is also often served pink!
INGREDIENTS
- 1 liter water
- 200 grams raw, peeled almonds
- Stick of cinnamon
- Peel of a whole lemon, zest only, cut into thick strips
- 200 grams sugar
- 1 cup of milk
- 75 grams corn starch
- Ground cinnamon
METHOD
- Place the water and almonds in a blender, or blend briefly with a submersion blender just until the almonds are coarsely chopped.
- Place the almonds and water in a saucepan with the cinnamon and lemon zest strips and bring to a low boil for five minutes.
- Take off the heat, cover the pan and leave it to infuse while it cools. Leave overnight in the refrigerator for best results.
- Strain the contents of the saucepan through a fine cloth and discard the solids. Put the liquid to boil with the sugar.
- Next, dissolve the corn starch in the cup of milk and set aside.
- Turn the heat down to low and slowly add the dissolved starch mixture to the pan while whisking continuously to avoid clumps. Continue whisking until it has the consistency of cream—it should take between six and seven minutes.
- Pour the mixture into bowls and allow to cool completely. Refrigerate to set.
- Sprinkle with ground cinnamon and serve.
Taken from La bona cuina catalana by Ada Parellada (Ara Llibres).
Published March 23, 2009, updated March 24, 2024.