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Manjar blanco
Manjar blanco ((: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.〔(Web Gastronomica de Enrique Domenech: Manjar Blanco Receta ), retrieved on 22-04-2007〕 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==
(詳細は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〔
(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.〔(CyberPadres.com: MANJAR BLANCO ), retrieved on 22-04-2007.〕 The variants in Spain are often somewhat different from those in France or the United Kingdom.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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