Скачать с ютуб A Triple Threat of Tasty Treats! Vegan Creme Brulee + Apricot Butter + Hazelnut Tuiles в хорошем качестве

A Triple Threat of Tasty Treats! Vegan Creme Brulee + Apricot Butter + Hazelnut Tuiles

This vegan creme brulee recipe came about after I was inspired by pressure cooking some vegan condensed milk. I paired it with some apricot butter and hazelnut tuiles. This video is brought to you in association with www.TheEvolution.shop a fantastic family-run business that's bringing together lots of products to help people reduce their single-use plastics! #promo #gifted A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions Ingredients: Apricot Butter Ingredients: 2 Apples 2 Pears 500g (1lb) Dried Apricots 250ml (1 cup) Fruit Juice Hazelnut Tuiles Ingredients: 80g (½ cup) Chopped Roasted Hazelnuts 75g (⅔ cup) Spelt Flour 2 tbl Ground Arrowroot ¼ tsp Salt 85g (¼ cup) Malt Extract 85g (¼ cup) Golden Syrup 2 tbl Oil Crème Brulee Ingredients: 1 Block of Silken Tofu (350g/1½ cups) 1 Carton of Coconut Cream (250g/1 cup) 1 Can Vegan Condensed Milk (370g/1½ cups) 2 tsp Vanilla Extract 3 tbl Soya Milk 2 tbl Cornstarch 1½ tsp Demerara Sugar for each brulee Mentioned links: One Green Planet Pistachio Tuiles: https://www.onegreenplanet.org/vegan-... www.patreon.com/rachelbrownstein (Official launch is April 1st 2021) www.ko-fi.com/auntier8chel www.twitter.com/AuntieR8chel www.instagram.com/AuntieR8chel www.facebook.com/AuntieR8chel Welcome to my kitchen (lab?) My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong. Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes! Timestamps: 00:00 - Ident 00:25 - Intro 01:55 - Starting the Apricot Butter 03:41 - Making the Hazelnut Tuiles 07:45 - Making the Apricot Butter 09:21 - Making the Crème Brûlée 12:39 - Caramelising the tops 14:02 - Eat!