Fran Costigan - Lightened up Summer Desserts

Delicious, lighter, even decadent, of course it is possible!

This event aired on Wednesday, June 16, 2021

Topic: Lightened up Summer Desserts

Chef Fran will discuss and showcase desserts that she's lightened up and designed specially for the summer months. Bring your questions and comments!

Presenter

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.

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Questions from this Event

Patrick Britton

https://facebook.com/groups/EssentialVeganDesserts

Donna Carpentier

just made chocolate souffle with aquafaba!

Elizabeth Pavlov

What is the best way to make ice cream consistency dairy free? main ingredient you would recommend, Thank you!

Virginia Lindsay

Which desserts do you see trending in the next year? What is your favorite dessert to make and most rewarding to serve to guests?

Kathleen Mawby

Hello from England! I would love some tips on what to do with summer fruit that is slightly past its best, such as berries that are starting to soften and bruise, but are still too good to throw away.

Josette Coleman

How difficult is it to convert traditional dessert recipes to plant-base or vegan?

Marina Freeman-Garvey

Hello Chef Fran: What is the difference between creme anglaise, creme patisserie, and what are the different applications? Thx.

Hannah Farley

Hello Chef Costigan! What is your current favorite, fun, or unique summer dessert? Thank you.

Janet Sasser

Does this session include the option to eliminate processed sugar from the desserts?

Teresa Brown

What can be replacement for gelatin for a vegan dessert.

Elaine Hobbis

I’m interested in to see what you can do with coconut cream.

Regina Heon

Hi Chef, I’ve made some custards using arrowroot and often get a stringy slimy result. Is it just a better idea to use cornstarch?

Karen Reed

Hi Chef Fran, I would like to use agar in an acidic application (fresh lemon juice). I remember reading somewhere about agar not behaving as expected when combined with acidic liquids, but I can't find the workaround. Help!

Emma Horstmann

What can I use besides cane or white sugar to make my aquafaba meringue white? I used coconut sugar and was pleased with the taste, but it was a duller brown color. What would you recommend? Thank you.

Emma Horstmann

I would like to use an organic egg replacer mix. I found Bob's Red Mill recipe and it looks good but quantities are not given. Would potato starch, tapioca powder, baking soda,and psyllium husk fiber work? In what amounts. Thank you.

Emma Horstmann

Hello Chef Costigan, Just purchased your Chocolate book! Couldn't wait for it to come so I bought the kindle version, too. You mentioned ancho powder in the book. Do you recommend this for certain types of desserts or what can it be used for? Thank you.

Ann Takvorian

Are these lightened up Summer Desserts completely plant based?

Masumi Kodama

Hello, Chef Fran! So happy to be here. I love eclair, is it possible to make vegan pate a choux? Thank you!

Linda Clucas

Is there a major different in using bleached and unbleached flour in baking bread?

Audi Lung

Fresh figs are coming in from my Fig trees. How can I incorporate them in my FOK dinners and desserts?

Rodney Miller

What model of compressor based ice machine do you use?

Catherine McIver

Do you make raw desserts? If so, what is your favorite raw dessert? What recommendations do you have to preparing them?

sindre einarsson

Hi from Oslo, what are some ways I can treat cashews to get a fuller flavour when soaked and used to make vegan cheese cake? Frying them before the soak? bake? vinegar? I tried leaving them for 72 hours and that really gave them a little kick,thanks

terilynn reese

I am working on converting some recipes to be Vegan and Gluten Free. Are soufflés and spoonbread impossible to convert?

Linda Clucas

Hi lovely Fran, I recently tried a "No Knead Crusty Rolls" recipe I found on the internet. The dough was too sticky and hard to handle. Is it too much water?

sherry bingham

How long with the class be?

Delma Browne

Hello Chef, What is a good substitute for butter in cake recipe. I am able to sub bananas and apple sauce in cookies and muffins recipes and wonder if that will work in a cake recipe also. Thank you.

Patricia Armstrong

What is the best sweetner for best dessert outcomes?

Kate Palmiere

I just want to share that your course was so informative and covered an extensive array of desserts. I learned an incredible amount and encourage others to check it out. The techniques are presented very well and I found the recipes to be outstanding!

sherry bingham

What was in the slurry you showed?

Moderated By

Fran Costigan