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Hello Fran, what do you think about Erythritol?

Desserts With a Difference

Fran Costigan - Desserts With a Difference

This event was on July 20, 2022

Excited for some fresh summer dessert ideas? Join chef Fran Costigan for this exploration of some amazing treats, using fresh and dried herbs to infuse your summer desserts with flavor, interest, and a dash of health. Bring your questions, and your appetite!

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Question

Monique Radstaak Odijk

Hello Fran, what do you think about Erythritol?

Answer

Well, you know, if it isn't broken as they say don't fix it if that works for you then use it I don't use any of those non-nutratives sweeteners. I don't like the flavor of them and they each can be tricky to substitute because they're much sweeter. I think that of all of them erythritol is as long as you're buying a pure one and a good one is one that you can use a new. Kind of darling of this type of sweetener is alulose and I I mean for me they all have a taste that I don't care for. I think the best thing to do is to combine them.

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.