I don't think I can remember a time when I didn't find baking interesting. My mother is a baker and I took to the art since I was 14 years old. Making something delicious out of both simple and complex ingredients definitely gave me joy that I cannot express in words.
I was an IT student when I dropped out after two years. I wanted to pursue my passion for baking and attended a baking school. I learnt a lot during the course and that's what encouraged me to start 'Sugar Bliss'. But what changed my way of thinking and baking was the backpacking trip that I did a couple of years ago.
I went backpacking across the country and learnt about baking, animals, sustainable living and more. This gave me an insight into the life we lead and how we shouldn't take advantage of living things around us.
I saw animals like cows, frogs, dogs, cats — all kinds of them. Living like that helped me form a connect with nature and understand how the world around us works. That's when I decided to turn vegan and I am in the process of making 'Sugar Bliss' recipes vegan too.
Being vegan definitely has its own challenges but it is not impossible to lead that kind of lifestyle. I think most bakers don't opt for it as there is no guidance available on it. It's been about a year since I made this conscious choice and I am thrilled to say that 95 percent of my recipes have been made vegan-friendly now.
I use ingredients like coconut milk, coconut cream, pumpkin puree and even apple cider vinegar to replace eggs. I also use chia flour to make cookies. It's a simple transition to be honest. Most of them are ingredients that have always been around us but we haven't paid much attention to them.
I love French desserts and making a vegan version of those has definitely been challenging. The layered dessert 'Entremet' is one of my favourites and with much research and trial and error, I have succeeded in creating its vegan version. I now make a mango entremet which has layers of mousse, panna cotta and cake.
Since mango is the fruit of the season, I am sharing a recipe for 'Vegan mango ice cream'. The Summer calls for something light, refreshing and tasty. The ingredients are easy to find and it does not take too much time to prepare as well. This version of ice cream is just what one needs to beat the heat.
(As told to Anila Kurian)
Vegan Mango Ice Cream Recipe
Ingredients
Liquid glucose, 1 tbsp
Cornflour, 2 1/2 tbsp
Coconut cream, 2 1/2 cups
Fresh mango pulp, ¼ cup
Sugar, 1/4 cup + 2 tbsp
Method
Make a paste by adding a little water to the cornflour. Keep it aside.
In a separate bowl, heat the remaining ingredients. Bring it to boil, stirring continuously and put off the heat.
Add the cornflour paste, whisking continuously.
Put on the heat, continue to cook, whisking continuously, until the mixture comes to a boil and thickens.
Spread in a shallow pan and cover with cling film in such a way that the cling film touches the surface of the custard.
Once the mix comes down to room temperature, put it in the freezer.
Let this set in the freezer overnight or for six to seven hours.
Bring it down in the fridge, for 20 to 25 mins, till it is pliable enough for you to scrape it with a fork.
Scrape with a fork and grind it well.
Put it back in the container and place the container in the freezer for the ice cream to set.
Ice cream is best served at 3°C to 5°C.
Keep the ice cream container down in the fridge half an hour before serving.
I don’t think I can remember a time when I didn’t find baking interesting. My mother is a baker and I took to the art since I was 14 years old. Making something delicious out of both simple and complex ingredients definitely gave me joy that I cannot express in words.
I was an IT student when I dropped out after two years. I wanted to pursue my passion for baking and attended a baking school. I learnt a lot during the course and that’s what encouraged me to start 'Sugar Bliss’. But what changed my way of thinking and baking was the backpacking trip that I did a couple of years ago.
I went backpacking across the country and learnt about baking, animals, sustainable living and more. This gave me an insight into the life we lead and how we shouldn’t take advantage of living things around us.
I saw animals like cows, frogs, dogs, cats — all kinds of them. Living like that helped me form a connect with nature and understand how the world around us works. That’s when I decided to turn vegan and I am in the process of making 'Sugar Bliss’ recipes vegan too.
Being vegan definitely has its own challenges but it is not impossible to lead that kind of lifestyle. I think most bakers don’t opt for it as there is no guidance available on it. It’s been about a year since I made this conscious choice and I am thrilled to say that 95 percent of my recipes have been made vegan-friendly now.
I use ingredients like coconut milk, coconut cream, pumpkin puree and even apple cider vinegar to replace eggs. I also use chia flour to make cookies. It’s a simple transition to be honest. Most of them are ingredients that have always been around us but we haven’t paid much attention to them.
I love French desserts and making a vegan version of those has definitely been challenging. The layered dessert 'Entremet’ is one of my favourites and with much research and trial and error, I have succeeded in creating its vegan version. I now make a mango entremet which has layers of mousse, panna cotta and cake.
Since mango is the fruit of the season, I am sharing a recipe for 'Vegan mango ice cream’. The Summer calls for something light, refreshing and tasty. The ingredients are easy to find and it does not take too much time to prepare as well. This version of ice cream is just what one needs to beat the heat.
(As told to Anila Kurian)
Vegan Mango Ice Cream Recipe
Ingredients
Liquid glucose, 1 tbsp
Cornflour, 2 1/2 tbsp
Coconut cream, 2 1/2 cups
Fresh mango pulp, ¼ cup
Sugar, 1/4 cup + 2 tbsp
Method
Make a paste by adding a little water to the cornflour. Keep it aside.
In a separate bowl, heat the remaining ingredients. Bring it to boil, stirring continuously and put off the heat.
Add the cornflour paste, whisking continuously.
Put on the heat, continue to cook, whisking continuously, until the mixture comes to a boil and thickens.
Spread in a shallow pan and cover with cling film in such a way that the cling film touches the surface of the custard.
Once the mix comes down to room temperature, put it in the freezer.
Let this set in the freezer overnight or for six to seven hours.
Bring it down in the fridge, for 20 to 25 mins, till it is pliable enough for you to scrape it with a fork.
Scrape with a fork and grind it well.
Put it back in the container and place the container in the freezer for the ice cream to set.
Ice cream is best served at 3°C to 5°C.
Keep the ice cream container down in the fridge half an hour before serving.