— Nancy Bryant

So I, Fran I think you might have some good ideas here too, but I, I really like it. It's really great in drinks and in coolers, like, especially in the summer and on hot days, we're kind of getting out of that seasons. It's really nice in compos, like if you're kind of making fruit compos, I really like it there and I think it's beautiful. Like we talked about how, how do you moderate sweetness? And so tartness is a really beautiful way. So like sugar cookies, like, think of it almost like where you do, you do citrus and so that's where the hibiscus does it. But it also gives everything a beautiful magenta color that if you use it for nothing other than color, just so you can cook it with a little bit of water or, or make a little sauce out of it with, with a little sugar, um, it, it'll give a really beautiful like frosting or, or anything like that. I do, I use hibiscus and our friend, I know many of you follow Dr. Gregor and he says, drink hibiscus tea, drink, make beverages with hibiscus, that it's very healthful. Um, but I love the tartness and the color. And Patrick, if you can show the slide of my gel. Um, so in essential vegan desserts, it's all about foundational technique. You know, we're not using eggs, we're not using milk, we're not using butter. No dairy products at all. We're using vegan sweeteners, liquid and granulated. But you have to know what you're doing. So agar agar is a natural seaweed that has been used for millennia as a gelatinized agent. And I use that. We use that in place of bovine gelatin. And I just, yesterday when I was grading, had a student say for her agar assignment, oh, this is the first time I got it to work. I've been missing these steps. So I'm really teaching you how to use ingredients. But this gel is a perfect example of something that can be varied forever. And, um, it's, it's a, no, it's a gluten-free, no sugar added. It's possible to be no sugar added as well, light and refreshing. So this particular one was done with blueberry and some hibiscus actually. Um, because I love the brightness, I just love the brightness of it. And then our pastry cream on the top, which I now make also, it's a cashew based cream and I make it also sometimes I remove the vegan cane sugar and use dates. And that's thanks to my daughter-in-Law, Linda, who said, can you do that with dates? So I call it Linda Cream now, but you know, there's a lot you can do with that creama, divide it up, it makes about a cup and a half the recipe, uh, divide it up and flavor with, you know, add some different flavor and I might be adding some hibiscus to it, the color, it's wonderful for the color itself.