Soya milk cocoa pudding with caramelised pistachios and white chocolate

A recipe for vegans and others!
INGREDIENTS FOR 4 PEOPLE
500 ml soya milk
50 g flour
40 g unsweetened cocoa powder
10 g potato starch
80 g brown sugar
CARAMELISED PISTACHIOS
50 g brown sugar
50 g pistachios
2 tablespoons water
5/6 drops lemon juice
50 g white chocolate

I sift the flour, potato starch and unsweetened cocoa into a small non-stick pan.

I add the soya milk and whisk out any lumps.

If lumps remain, strain into a bowl and return to the pan. I add the brown sugar.

I mix well and heat, stirring continuously.

Once it starts thickening, I cook for a few minutes, stirring, until velvety.

I divide between 4 moulds, using silicone domes, and refrigerate for several hours.

CARAMELISED PISTACHIOS
I dissolve the sugar, two tablespoons water and a few drops of lemon juice in a small pan.

Once dissolved, I add the pistachios.

I let it caramelise. Brown sugar makes the colour harder to judge, but listen: ingredients speak too, sizzling and almost crackling. Alternatively, put a drop on a small plate; if golden, remove from the heat.

I pour onto baking parchment and let cool.
To serve, I unmould the pudding, decorate with caramelised pistachios and drizzle over white chocolate melted in a small pan or microwave. Decorate as you like.