Vegan espresso crème caramel with pistachio biscotti

Ingredients

Store Cupboard

  • 200g of caster sugar
  • 800ml of coconut milk, full fat
  • 100g of caster sugar
  • 2 tbsp of cornflour
  • 200g of plain flour
  • 1/4 tsp salt
  • 80g of pistachio nuts, (unsalted and roasted) roughly ground
  • 100g of caster sugar
  • 1 tsp vanilla extract
  • Demerara sugar, for sprinkling
  • 75g of dark chocolate, (vegan, minimum 70% cocoa solids)

Beverages

  • 75ml of water
  • 50ml of espresso, freshly brewed. You may need more or less depending on the strength of your espresso
  • 2 1/2 tbsp of orange juice

Speciality Ingredients

  • 3g of agar agar
  • 1 tbsp of coconut oil, melted

Spices & Dried Herbs

  • 1 pinch of vanilla seeds, scraped from the pod

Bakery

  • 1 tsp baking powder

Fruit & Vegetables

  • 1/2 orange, zested

Dairy

  • 60ml of almond milk
  • vegan single cream, for brushing