If I had a choice, I would go back to culinary school and learn the art of baking and the science of sugar and chocolate sculpting. or probably go to art school, or photography, pottery…!! There is just so much to learn and do that one life is not enough. You can call it the jack of all trades syndrome… Well, a lot of people are good at multiple things and one lifetime is not enough to explore and learn one form of art. Life is a paradox, each of us have a unique blue print…and we have one life time to explore it.
I'm seriously thinking of a pottery class, maybe in fall. It has been on my bucket list forever and I have no good reason why I have not done it. I know it takes years to master the wheel …., am not thinking of the outcome, just the experience ! Let's see!
Did I tell you guys I had piano on my bucket list for ever, I would dream of my fingers dancing on the keyboard…!! Well, I did take lessons for two years, yes two….! I don't give up that easily. Well, I could play a few of my favorite songs, I was reading my notes like a kindergartner reads his first books. I was not putting in that much effort, nor did I have the acumen, together it is not the best combination. Fast forward two years, it became more of a chore than a pleasure and I quit. Sometimes when you learn at your own pace, it's better. A formal classroom has never really worked for me.
So pottery might be one more of those romantic vision I have …I'm not sure till I try. And Why not ?
Coming back to sugar sculpting, it has been on my mind for a long time…(I can see myself taking a class in the future). I saw a few videos on the tube and I was totally hooked, it's not rocket science, but you need to have patience, and practice. Humidity and heat make it a bit challenging, you need to turn on the air if you are working with sugar. It's loads of fun and I'm going to definitely do more in the winter months when it is less challenging.
My sage plant is exploding with fragrant blooms… last year I remember making these gorgeous looking popsicles. This year I boiled my half and half in sage leaves to incorporate the aroma. I also used mango and cardamom. Together they created a very fragrant flavor profile- so delicate and feminine.The flavor of caramel is a bit strong and overpowering. Marries well together. I find pudding a bit boring, so I added chia - nice interesting texture. Mr just loved it, teen wanted more sugar :) I tend to go easy on sugar as I do not like my desserts too sweet. In the United States they just add too much sugar to their desserts and probably my teen is no exception as her taste buds are expecting a sugar surge. So you can add more sugar to the recipe, if you love you desserts really sweet.
|Mint and sage from my garden|
Easy Mango Sage PuddingIngredients
- 2 cups half & half
- 1/3 cup sugar or 1/2 cup if you want more sugar
- 3 tbsp corn starch
- 2 tbsp butter
- 5 sage leaves
- 2-3 tbsp chia seeds soaked in half n half ( you can use 1/2 cup of the 2 cups of half n half required)
- thick puree of 4-5 mangoes - about 1 cup
- 1/2 tsp cardamom powder
- Raspberries or any fruits for topping plus some sage flowers
- In a sause pan add half and half, (not the one with chai), butter, sage leaves and let it boil for 2-3 minutes. Remove sage leaves. Add the sugar, let it dissolve.
- Take the corn starch and mix it in 2 tbsp COLD milk, pour it in half and half and stir while pouring. The flame should be at lowest setting.
- Now add the soaked chia seeds, stir till the mixture thickens. DO NOT BOIL.
- Taste for sugar - add more if you feel it is not sweet.
- Take the mango puree and add sugar if needed and cardamom powder - mix.
- In serving dish. you can have individual servings or a big dish. Add 2 tbsp puree, and chia pudding on it, refrigerate.
- Top it with your favorite fruits and serve chilled.
- 1/2 cup sugar
- lots of patience
- In summer turn the air own, with humidity and heat it is a nightmare to sculpt sugar.
- keep the stirring to a minimum ( the video says it's ok to stir - but it did not work for me when I over stirred)
- let the caramel cool - you can pull the sugar to really thin strings.
- when making circular strings, make sure some of them are thick so it can hold well, especially if it has to stand vertically in your dessert.
- store them on a parchment paper in the refrigerator.