Cranberry, Orange and Lemoncello Clafoutis

by Edward Daniel
Caption of Cranberry, Orange and Lemoncello Clafoutis. Image by Edward Daniel (c).

This dish took several attempts to perfect – I had to be creative without eggs for this dish yet retain the texture of a clafoutis. The Lemoncello is simply the icing on the cake and transform this dish into something really slightly alcoholic and slightly naughty….

Caption of Cranberry, Orange and Lemoncello Clafoutis. Image by Edward Daniel (c).
This dish took several attempts to perfect – I had to be creative without eggs for this dish yet retain the texture of… Recipes Cranberry, Orange and Lemoncello Clafoutis European #
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 400g cranberries
  • 2 large oranges
  • 250ml oat cream
  • 25g icing sugar
  • 75g semolina
  • 1tsp agar agar
  • 4 tbs lemoncello

Instructions

  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Place the cranberries in the bottom of an oven proof dish.
  3. Pulse the oranges in a blender and place over the cranberries.
  4. Blend the oat cream, icing sugar, semonlina and agar agar and pour over the cranberry and orange mixture.
  5. Leave in the oven to cook for about 20 minutes.
  6. Remove from the oven and pour over the lemoncello.
  7. Serve warm with cream

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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