Mont Blanc (dessert) in France in the 17th century, around 1620. Originally Mont Blancs were yellow, from using chestnuts sweetened through a pickling process. In Japan, sometimes pumpkin, squash, and purple yam are used instead of chestnuts, and along with chestnuts, sometimes cocoa or matcha are added. There are also fruit Mont Blanc, with flavors like mango and strawberry. Mont Blanc (dessert) A Mont Blanc (or "Mont-Blanc aux marrons") is a dessert of puréed, sweetened chestnuts topped with a dab of whipped cream. The name comes from Mont Blanc, as it resembles a snow-capped mountain. The Mont Blanc is popular in France, Italy,
Kalamai (dessert) Kalamai (dessert) Kalamai is a traditional Chamorro corn / coconut pudding, sometimes referred to as coconut gelatin (though no gelatin is actually used). Original versions of kalamai called for masa harina, coconut milk, sugar, and water. Subsequently, cornstarch was used to thicken the dessert. Red or green food coloring may be used to color the kalamai, followed by a sprinkling of cinnamon on the surface. A few recipes have added vanilla for additional flavoring. The kalamai mixture, once thickened, is traditionally poured into a low rimmed tray to a half inch thickness. This dessert is cooled, then sliced into squares.