— Char Nolan

Yo. Hey yo, south Philly. So sure, very lightly sweetened dessert would be the slump that I just made or the fruit soup and salad, which I think you have eaten at my home. It is, uh, fresh fruit that you juice or puree set with a very small amount of agar, which is vegetable gelatin. You can infuse the liquid with spices and herbs and then strain them out and chill them and serve it with ice. I call it fruit soup and fruit salt, heaps of fruit and a little bit of cream. So those are two of my favorite fruit desserts. I also would say that a strawberry dipped in a high percentage ganache is another quick and delicious dessert. You know, typically we dip fresh fruit in melted chocolate. I feel that by making a ganache, which is a particular percentage of chocolate and I use obviously vegan chocolate, very high percentage, the higher the percentage of the chocolate, the less sugar is in that has been added to that chocolate and an amount of plant milk. So I feel that you're getting more protein. I hope that helps. Sure. Yo, south Philly, everybody who has an opportunity to take a class with chef Char is really in for a treat.