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Can you share the recipe you'll use for the blood orange?

Early Spring Desserts

Fran Costigan - Early Spring Desserts

Recorded

This event was on April 7, 2026

Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for a spring look at the flavors, functions, and best uses of brighter and lighter, always tasty vegan desserts. Perfect for beginners and seasoned bakers alike, this session will refresh your skills, boost your confidence, and inspire dessert ideas that bloom all April and beyond.

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Question

Diane Kirschner

Can you share the recipe you'll use for the blood orange?

Answer

I haven't figured out what I'm going to do with the blood orange yet, but I am thinking about an agar light gel soup, where the segments would look really pretty, or a parfait. So I think that would be really nice. I'm going to try not to just eat it because I really do want to make a dessert with it.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.