Knowledge Base > Fran Costigan - Setting Up Your Baking Kitchen For Success
Fran Costigan - Setting Up Your Baking Kitchen For Success
This event was on
Tuesday, January 16, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
Setting up your kitchen for dessert-making success involves considering several factors, including the balance between essential tools and nice-to-have items, along with implementing… Read More.
Question:
Have you baked desserts using fresh herbs such as basil? Is this an upcoming trend in the dessert world?
— Cheryl Rabbitt
Answer:
I love this question because yes, I have been doing, and this is, it is a trend to have savory components in vegan desserts, in desserts in general. And I've been doing this for years. I did a, a what I call the fruit soup and salad. Uh, this is actually an assignment in essential vegan desserts because agar, which is vegetarian gelatin, it's a sea vegetable and it is not something new and made up and weird. It's been used in Asia for millennia is our replacement for gelatin. And I infused the fruit juice with thyme and basil and oregano and it was delicious. I've actually just did one with dried mushroom powder and I love it. I love it. So go for it. Uh, just remember to allow enough time for whatever liquid you're doing to infuse with the flavor. Or I actually do, um, a shortbread cookie where I chop a rosemary and it's delicious.
