Recipe of the week: Espresso crème caramel with pistachio biscotti

Some people are intimidated by the concept of caramel, but it's very simple to make if you don't fiddle with it too much. Never stir or whisk caramel as it cooks or the sugar will crystallise around the edge of the pan and you'll end up with a lumpy mess. Also, you must work fast once the caramelisation occurs, as the sugar will continue to cook otherwise.

Place six metal dariole moulds or ramekins on a heat-proof mat or chopping board ready to use.

Put the sugar in a saucepan and add the water - just enough to make all the sugar wet. Bring to the boil without stirring, and simmer till the sugar starts to catch - when dark caramel spots begin to appear. This takes five to 10 minutes, but don't be tempted to leave the room because you may return to a pan full of smoking black tar.

Once the sugar has reached this stage, give the pan a quick swirl and then continue to cook until it reaches an even orange brown (caramel) colour.

Quickly coat the base of each dariole mould or ramekin with about two tablespoons of the caramel. You need to work fast, as the caramel will continue cooking.

Next make the espresso crème. Place all the ingredients into a saucepan, adding just enough espresso to achieve a café latte colour and flavour, and bring to a simmer. Simmer gently for about 10-15 minutes, whisking frequently with a balloon whisk, until all the agar has dissolved.

Remove the mixture from the heat and strain through a fine-mesh sieve. Pour the espresso crème onto the caramel in the moulds. Refrigerate for 12-24 hours until ready to serve.

To turn the refrigerated crème caramels out, hold each mould with your hand over the top and give the caramel a small firm shake from side to side. It should loosen inside the mould. Place a plate on top and turn mould and plate over together. The crème caramel should come away when you lift the mould. Serve with the biscotti, described below.

For the pistachio biscotti

2tbs cornflour

2½tbs orange juice

200g plain flour

1tsp baking powder

¼tsp salt

80g roasted, unsalted shelled pistachio nuts, roughly ground

Grated zest of ½ orange

100g caster sugar

60ml almond milk

1tbs coconut oil, melted

1tsp good-quality vanilla extract

Vegan single cream, for brushing

Demerara sugar, for sprinkling

75g vegan dark chocolate (minimum 70% cocoa solids), melted, to decorate (optional)

To make the biscotti, preheat the oven to 190°C. Line a large baking sheet with baking parchment.

Mix the cornflour with the orange juice to make a smooth paste and set aside.

Measure out the flour, baking powder, salt and ground pistachios into a bowl, add the orange zest and mix together.

Beat the sugar with the almond milk, melted coconut oil and vanilla extract in a stand mixer fitted with the paddle attachment, or with a hand-held electric mixer in a bowl, until frothy. Add the cornflour paste and whisk for a further three minutes or so. Fold in the flour mixture until a dough forms.

Divide the dough into two flattened loaves about 7.5cm wide and about 2.5cm thick. Transfer to the lined baking tray, then brush with vegan cream and sprinkle with demerara sugar. Bake for 35 minutes. Remove from the oven and leave to cool for about 10 minutes.

Using a sharp bread or serrated knife, cut each loaf on a slight diagonal into slices about 1cm thick. (Don't worry if you lose a few in the cutting process.) Lay the slices carefully on the lined baking sheet and bake for a further 20 minutes, flipping over halfway through. Remove from the oven and leave to cool, then drizzle with the melted chocolate, if you like.