Blue Ocean and Sea Foam Chia Seed Pudding
Sweet, salty, vanilla-y, and ocean blue, this Blue Ocean and Sea Foam Chia Seed Pudding is the perfect way to bring some mermaid fun to Mer-May. This month on the Always Uttori Blog, we’re covering the Mermaidcore/Siren fashion trend with our Natural World fashion editorial and have extended our exploration of all thing siren to our recipe for the month. There’s no harm in livening up the chia pudding game, after all.
Chia seed pudding is often touted as a health food, since, chia seeds pack a punch in omega-3 fatty acids and fiber, things we can all use more of. Native to Mexico and Guatemala, chia seeds are a part of the mint family and are harvested from a flowering variety called Salvia Hispanica. When chia comes into contact with liquids, it releases a gel around the seed which is what gives this recipe a pudding like texture.
Our Blue Ocean pudding uses butterfly pea flower to achieve the vibrant blue hue and has a rich vanilla flavor with double vanilla milk. We finish off the pudding with our take on an old timey candy called sea foam which is a mix between a meringue and divinity. We’ve added a little extra salt to our sea foam to play up a salty sweet flavor combo. Feel free to adjust to your own tastes. While we chose to dry the sea foam, if you want a softer more foam-y like texture you can make the sea foam fresh and top your finished pudding immediately.
If we’re being honest, this pudding probably isn’t all that healthy despite the chia seeds, since there is added sugar (however you can adjust to your taste preferences) but, at least you might not feel AS guilty indulging in a sweet treat. Enjoy!
Makes 3.5 Puddings (at ¾ c volume)
Double Vanilla Milk:
3 c milk (any kind, I used soy)
1/3 c-½ c sugar (I usually use ½ c raw sugar, but if using granulated less is better)
½ vanilla bean pod
¼ c butterfly pea flowers
1 tsp vanilla
6 tbsp chia seeds
1 egg white (room temperature)
½ c white sugar
½ c brown sugar
¼ c water
1 tbsp corn syrup
¼ -½ tsp fine salt (to taste)
½ tsp vanilla
Flaky salt or coarse salt to top
Sugar pearls to top
Cut a vanilla bean pod in half then cut the half lengthwise and use the back of the knife to scrape the seeds out. Place the seeds and the pod skin in a medium pot. Add the milk, sugar, and butterfly pea flowers to the pot and heat over medium until the milk is hot and sugar is dissolved, stirring occasionally. Remove the milk from the heat. Add vanilla extract and stir to combine. Let the milk come to room temperature, stirring every once in a while, to help release the color from the pea flowers. Mine took about 20 minutes to cool. Strain the flowers from the milk. Add 6 tbsp of chia seeds to the milk and stir until it’s well combined. You can either transfer the pudding to a large bowl to serve individual portions later, or evenly divide the pudding into small jars (I did 3/4 c per jar for a total of 3.5 servings). You can stir or shake the puddings to make sure the seeds are evenly distributed if you notice they’ve settled at the top of the jars or bowl. Place the pudding in the fridge for 4-6 hours or overnight to let the chia seeds absorb the milk and plump up.
Place the room temperature egg white in a clean stand mixer with a whisk attachment and begin to whisk on medium speed.
While the egg white is whisking, add the white and brown sugar, water, and corn syrup into a small pot. Heat the mixture over medium low heat stirring until the sugar is dissolved. Once the sugar in dissolved place a candy thermometer in the pot and let the mixture heat until it reaches 250F on the candy thermometer. Remove the sugar syrup from the heat and let stand for about a minute so the sugar is no longer boiling.
While the sugar is cooling slightly, add the salt (1/4 tsp for a less salty taste or ½ tsp for a more salty taste) to the egg white and continue to whisk. Pour the sugar slowly in a thin stream into the egg white as it is being whipped. Continue to whip the sea foam until it forms stiff peaks and holds its shape. Add in the vanilla extract and whisk until the bowl of the stand mixer is no longer hot but warm.
Prepare a baking sheet with wax or parchment paper. Use a buttered spoon to scoop the sea foam and drop it on the tray. Make sure if you are using a jar the sea foam is small enough to fit the perimeter of the jar. Sprinkle with flaky sea salt and candy pearls/edible glitter if using. Let the candy dry for 4-6 hours or overnight. Store in an airtight container once dry.
Alternatively, you can make the sea foam before you plan to serve the pudding and pipe or spoon the fresh sea foam directly on the chia pudding. This gives a softer, not crunchy sea foam. Decorate as normal then serve.
Place a sea foam candy on top of the jar of chia seed pudding or top pudding in a large bowl with multiple sea foam candy.