Coffee & cognac flans with pistachio praline

Flan de carajillo de coñac con praliné de pistachio

SERVES 6

3 sheets gold strength gelatine (2 g each)

oil, for greasing

110 g (3¾ oz/½ cup) sugar

685 ml (23½ fl oz/2¾ cups) cream

2 large shots (60 ml/2 fl oz/¼ cup) espresso coffee

60 ml (2 fl oz/¼ cup) cognac

FOR THE PRALINE

220 g (7¾ oz/1 cup) sugar

125 ml (4 fl oz/½ cup) water

140 g (5 oz/1 cup) raw pistachio kernels

Put the gelatine sheets into a large bowl of cold water and leave to soak for 10 minutes.

Lightly grease six 150 ml (5 fl oz) dariole moulds or ramekins with a neutral-tasting vegetable oil and set aside.

Gently heat the sugar, cream and coffee in a saucepan over low heat until the sugar has dissolved. Turn off the heat and add the cognac.

Squeeze all the water from the gelatine sheets, add them to the hot cream mixture and whisk until completely dissolved.

Spoon the mixture evenly among the dariole moulds. Cover and leave in the fridge to set for a minimum of 6 hours, preferably overnight.

To make the praline, put a large sheet of foil into a baking dish and lightly grease with a neutral-tasting vegetable oil. Set aside.

Heat the sugar and water in a non-stick frying pan over medium heat. Leave to cook for 10 minutes without touching, until the bubbling liquid turns to a light caramel colour.

Turn off the heat and add the nuts. The mixture will foam a little, but this is normal. Stir to combine with a heat-resistant spatula, then immediately pour the mixture into the prepared baking dish. Leave to cool completely for 10 minutes. (DO NOT touch the caramel as it will cause a bad burn. Pour hot water into the pan immediately after use to soften the left-over caramel and facilitate easy cleaning.)

Break off half the quantity of praline into random-sized chunks and set aside. Blend the remaining praline to a fine dust in an electric blender.

Stand the base of each mould in a hot water bath for a few minutes. Run a knife around the inside edge of each flan and invert onto a serving plate. Spoon over some praline dust and decorate the plate with the praline chunks.