Knowledge Base > Fran Costigan - Bite-Sized Desserts with Big Appeal

Bite-Sized Desserts with Big Appeal

Fran Costigan - Bite-Sized Desserts with Big Appeal

This event was on Tuesday, February 13, 2024 at 1:00 pm Pacific, 4:00 pm Eastern

Indulge your senses in a delightful experience as the renowned pastry chef Fran Costigan takes center stage at her 8th Annual Essential Vegan Desserts Valentine’s Day Live Event.

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When it comes to your arrowroot or cornstarch slurry- do you have a preference?

— Cynthia Dudak


I tend to prefer to use arrow root, but there are some recipes that need corn starch. I use organic corn starch, um, that I do. For example, chocolate pudding made with arrow root is going to be slimy. There's going to be another stringy. I think that's the culinary word is stringy doesn't work when you're cooking. You're arrow root slurry. It comes, it thickens just under the boil. If you keep cooking it, it's going to thin out. Cornstarch has to be cooked for about a minute.
Fran Costigan

Fran Costigan

Director of Vegan Pastry