Provençal Apricot-Lavender Clafoutis: A Traditional Pudding Cake with Xinjiang Apricots

"Crafting the Perfect Vegan Apricot-Lavender Clafoutis"
I invite you to join me in the vibrant Beijing countryside market. 🌿🍑 Together, we'll explore the fresh local apricots and dried lavender that set the stage for our culinary adventure. 🌸 As we delve into the art of making clafoutis, a traditional French dessert cherished for its creamy texture and fruity delights, 🍰🍃 we'll uncover the beauty of combining apricots from Hami and lavender from Provence. Get ready to embark on a vegan twist of this classic dessert that promises a harmonious blend of fruity and floral notes. 🍑🌸 Stay tuned as we journey through the ingredients and steps, crafting a delightful treat that celebrates the flavors of nature. 🌱🧑‍🍳
25 Oz fresh apricots /700g
2/3 cup cake flour / 80g
2 Tbs potato starch /20g
4 Tbs almond powder / 40g
2/3 cup caster sugar (or any sweetener of your choice) / 130g
2 cups of soy milk or any plant based milk of your choice / 1/2 liter
3 Tbs neutral vegetable oil (I use deodorized coconut oil) / 50g
1 Tbs of dried lavender flowers
✅*Subtitles available
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Filmed with Fuji X-H1 camera
Video edited with DaVinci Resolve.
Find Alex on CZcams & Instagram: veganinchina
Au revoir, and happy cooking! 🍋💜🌸 See you next time!
Lionel
#VeganDesserts, #FrenchCuisine, #ApricotLavender, #PlantBasedTreats, #CulinaryAdventure
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