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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
Having a cold coffee is a delightful alternative on a hot summer’s day and while we’re yet to have many scorchers, we’ve made the switch to a refreshing cold brew in the mornings.
Let’s get one thing straight; cold brew is not the same as iced coffee. lced coffee is a regular coffee, cooled down and served with ice. Cold brew on the other hand is brewed for a much longer time using more coffee and cold water, resulting in a stronger coffee concentrate.
Using cold water means the extraction process is much slower, the coffee is generally less acidic and the bitter compounds are left behind, creating a coffee with a sweeter and smoother taste.
Experiment with different blends of coffee and the time you leave it brewing until you have found your own personal favourite.

Try it!

As a guide, we add about one cup of ground coffee to four cups of filtered, cold water, stir and leave covered in the fridge for 12 hours.
You can brew in a container and strain using a cheesecloth, but we think it’s easier to use a cafetiere. Don’t plunge until the 12 hours is up though!
To serve, dilute with cold water or milk. If you’re in the mood for a sweet treat, why not try pouring your cold brew over a scoop of ice cream?

Try our ground coffee range and see if you can taste the difference to when you regularly brew with a Chemex or a cafetiere.

So there you have it, cold brew for you. Give it a go, and let us know how you get on!
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