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Natural Gourmet Institute for Food & Health

Fran Costigan, the “queen of vegan desserts,” is an internationally recognized pastry chef, culinary instructor, and the author of More Great Good Dairy Free Desserts and Great Good Dairy Free Desserts. Her third book, Vegan Chocolate, will be released in fall 2013. She is a graduate of the NY Restaurant School and CTP, and a former pastry chef at several establishments including Angelica Kitchen. Fran has been a featured chef at such diverse venues as Dr. John McDougall’s Celebrity Chef Weekend, NAVS Summerfest, Toronto VegFest, Earthsave Taste of Health, to name a few. She has also been featured on the Discovery Health Channel and Nightline, and selected as “one of the most interesting players in the food and drink arena.” Fran’s website is francostigan.com.

 

Pastry Arts & Desserts

The Best Frozen Vegan Desserts
Hands-On

Vegan and gluten-free frozen desserts are big news. Learn how to make non-dairy ice creams, sorbet, and granita from bases made using a variety of non-dairy milks, (almond, cashew, coconut) fresh fruit and tofu. Some don’t even require an ice cream machine! Fantastic when served alone, out of this world when paired with cake, dessert sauces, and condiments. You’ll mix and match a smorgasbord of confections to build ice cream sandwiches, sundaes, parfaits, and more. Ice Creams, Sorbet, Granita: Mocha Chip Ice Cream (Cashew or Coconut Milk) • Maple Walnut Ice Cream (Almond Milk) • Piña Colada Ice Cream (Coconut Milk) • Coconut Lime Ice Cream (Coconut Milk) • Rich Chocolate Ice Cream (Tofu) • Raw Raspberry Ice Cream (Avocado) • Raw Vanilla Mint Ice Cream (Avocado) • Watermelon Sorbet with Chocolate Chip Seeds • Tart Lemon Granita. Sauces & Toppings: Hot Fudge Sauce • Cocoa Sauce • Strawberry Sauce • ‘Wet Nuts’ • Butterscotch Sauce • Candied Coconut. Beverages: Black & White Ice Cream Soda • Make-Your-Own Thick Frozen Fruit Shake.

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Instructor: Fran Costigan
Fee:$160.00

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