Vanilla panna cotta - a2 Milk™

Vanilla panna cotta

Discovering fresh cows’ milk again opens up a whole new menu. And one of the most indulgent things worth rediscovering is the gloriously simple yet decadent panna cotta.

Elizabeth’s Kitchen Diary has paired extraordinary Percol Coffee with a2tonishing a2 Milk™ in this recipe that will make you wonder how you ever lived without it. It’s a rich and creamy taste sensation that is of course naturally free from the A1 protein. The Percol smooth Colombia instant coffee works beautifully with the sweetness of our homemade caramel sauce and the subtle vanilla panna cotta.

Top Tip!

Did you know it’s so easy to make your own vanilla sugar? Once you’ve used the vanilla seeds from a vanilla pod, place the empty pod in a container of sugar for a few weeks. The flavour is absorbed leaving you with a delicious vanilla flavoured sugar.


For the Vanilla Panna Cotta:

  • 250ml Whole a2 Milk™
  • 12g gelatine sachet
  • 250ml goats’ cream
  • 125g vanilla sugar


For the Coffee Caramel Sauce:


To prepare the Vanilla Panna Cotta:

  • Measure out 125 ml of the a2 Milk™ into a small saucepan and sprinkle over the contents of the gelatine sachet. Stir gently and leave to sit for five to ten minutes.
  • Gently heat the a2 Milk™ and gelatine until the gelatine granules have completely dissolved. Rub the a2 Milk™ between your thumb and fingertips; you will not be able to feel the gelatine when it is ready.
  • Meanwhile, place the remaining a2 Milk™, the goat cream and vanilla sugar into a blender and blend on low until combined.
  • With the blender still running on low, slowly pour in the a2 Milk™ and gelatine.
  • Pour into four individual serving glasses and chill in the refrigerator for two hours.

To make the coffee caramel sauce:

  • Crush the Percol instant coffee granules in a mortar and pestle to a fine powder. Dissolve in the hot water and add to the goat’s cream. Set aside.
  • Pour the caster sugar into a medium sized non-stick pan and heat over a medium-high temperature. Using the handle of a wooden spoon, slowly trace a circle pattern in the sugar to keep it moving as it melts. Keep stirring until the sugar has melted completely and is a lovely golden caramel colour, about ten minutes.
  • When the sugar has caramelised, stir in the butter until it has melted completely and add the coffee cream. Stir until combined and remove from the heat. Pour into a bowl and set aside to come to room temperature.
  • To serve, spoon one quarter of the room temperature coffee caramel sauce over the top of each of the individual vanilla panna cottas.

Recipe Source:

By Elizabeth
Recipe courtesy of Elizabeth’s Kitchen Diary

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