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Coffee Tips, Recipes
We’ve joined forces with Elizabeth’s Kitchen Diaries and a2 Milk™ to create a few easy-to-master and delicious recipes.

If you’re not already familiar with Elizabeth, she’s a Canadian born food blogger who now lives in the very, very northern part of the UK. The archipelago of Shetland actually lies closer to the Arctic Circle than it does to London!

This panna cotta is a take on a classic wobbly favourite, yet lighter and with a twist. The coffee flavour is subtle and carefully balanced by the sweetness of the caramel. Using a2 Milk™ and goat’s cream make this treat ideal for those of us with tummies sensitive to the A1 protein found in regular milk. This is a must try for your next dinner party and certainly sure to impress!

Ingredients

Vanilla panna cotta:
250 ml whole a2 Milk™
12 gram gelatine sachet
250 ml goats cream
125 grams vanilla sugar (or sugar with a few drops of vanilla)

Coffee caramel sauce:
2 tsp Percol Smooth Colombia instant coffee 
1 tbsp hot water
125 grams caster sugar
100 ml goats cream
45 grams goat’s butter

Method

For the panna cotta:
  1. Pour 125 ml of a2 Milk™ into a small saucepan and top with gelatine. Gently stir and set aside for 5 minutes before heating until the gelatine has completely dissolved.
  2. Place the remaining a2 Milk™, goat’s cream and vanilla sugar into a blender and blend on low until mixed thoroughly.
  3. While still blending, slowly tip in milk and gelatine mixture.
  4. Divide the mixture up into four individual serving glasses and chill for two hours in the fridge.


For the coffee caramel sauce:
  1. Pound the Percol instant coffee granules in a mortar and pestle to a fine powder then dissolve in a tablespoon of hot water and add to the goat’s cream.
  2. Meanwhile, pour the caster sugar into a non-stick pan and heat over a medium-high temperature. Using a wooden spoon, carefully stir in a circular motion to keep the sugar moving as it melts.
  3. Keep stirring for about 10 minutes, until the sugar is a golden caramel colour.
  4. Once caramelized, add the butter until it has melted completely then pour in the coffee cream. Give the sauce a good stir until combined, then take off the heat and set aside to cool.
Serve!

Once cooled to room temperature, spoon the coffee caramel sauce equally over the four panna cottas and refrigerate until set.
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Coffee Tips, Recipes
We’ve teamed up with Elizabeth’s Kitchen Diaries and a2 Milk™ to bring you some simple yet divine sweet treats.

If you’re not already familiar with Elizabeth, she’s a Canadian born food blogger who now lives in the very, very northern part of the UK. The archipelago of Shetland actually lies closer to the Arctic Circle than it does to London!

These cupcakes are super easy to make and combine the flavours of chocolate and coffee perfectly, while using a2 Milk™ and goats butter making it ideal for those of us with tummies sensitive to the A1 protein found in regular milk.

These little delights are perfect for lunchboxes and afternoon snacks. You can prep and cook them in about 40 minutes.

Ingredients


Cupcakes:
  • 150g sifted plain flour
  • 1 tsp bicarb of soda
  • 90g caster sugar
  • 90 g soft brown sugar
  • 30g cocoa powder
  • 115 ml brewed strong All-Day Americano Percol Coffee (hot)
  • 60g goat’s butter
  • 75 ml whole a2 Milk™
  • 0.5 tsp white vinegar
  • 1 large free-range egg
  • 1/2 tsp vanilla


Frosting:
  • 600g icing sugar
  • 200g goat’s butter softened
  • 1 tbsp brewed strong Smooth Colombia Percol Coffee (cold)
  • 1 tbsp cocoa powder
  • 2 tbsp whole a2 Milk™

Method


For the cupcakes:

  • Preheat oven to 190C and line a 12-hole muffin tin with cupcake cases.
  • Sift together the flour, bicarb of soda, caster sugar and brown sugar and set aside.
  • Make a strong cafetiere of All-Day Americano Percol Coffee. Add 115ml of coffee to a small saucepan along with the goat’s butter and cocoa powder.
  • Gently heat until everything has melted, but don’t boil.
  • In a jug, add the vinegar to a2 Milk™ and stir. Next, crack in the egg and add vanilla.
  • Add the cooled coffee chocolate mixture to the dry ingredients along with the milk mixture. Stir well to combine. The batter will be thin.
  • Spoon into the prepared cupcake cases and bake in the centre of the oven for 20 minutes, until well risen. A skewer inserted in the centre of the cupcakes will come out clean when they are done.
  • Transfer to a wire rack to cool completely.

For the icing:
  • Beat the goat’s butter and icing sugar together until well combined.
  • Divide the mixture in between two bowls.
  • Add the cocoa powder and milk to one half and beat well until light and fluffy.
  • Add the cold coffee to the other half, beating well.


Decorate!

When the cupcakes have cooled, place a large star nozzle into a large piping bag. Carefully spoon each frosting into either side of the piping bag (or use a dual icing bag) and pipe large swirls of frosting on top of each cupcake.
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