Jelly vs. Blancmange — What's the Difference?

Jelly is typically made by combining fruit juice with gelatin, which gives it its distinctive clear and firm yet wobbly consistency, ideal for molds and as a children's dessert; blancmange, on the other hand, is a milk-based dessert, thickened with cornstarch or gelatin, and has a smooth, creamy texture that is more dense than jelly.

The flavor profile of jelly is usually fruity and can range from very sweet to mildly tart, depending on the type of fruit juice used, whereas blancmange is traditionally flavored with vanilla or almond, giving it a more subtle and refined taste.

Jelly is often used in various culinary applications, such as in trifles or as a layer in multi-textured desserts, due to its ability to hold its shape; blancmange, however, is typically served as an individual pudding or set in molds and might be garnished with fruit or spices like cinnamon.

In terms of preparation, jelly requires refrigeration to set, taking advantage of the thermosetting property of gelatin, while blancmange also needs to be cooled but primarily relies on the thickening power of starch or additional gelatin to achieve its consistency.

Jelly has roots in both sweet and savory culinary traditions, originally made from meat or fish broths in medieval times before evolving into the fruit-based version we know today; blancmange started as a savory dish made with chicken and rice and transformed over time into the sweet dessert familiar in European cuisine.