To prepare the 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 caramelized, 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.
Make your own vanilla sugar! When you've used the vanilla seeds from a vanilla pod in another recipe, place the empty pod in a container full of caster sugar and leave for a few weeks for the flavour to develop.
a2 Milk™ is not suitable for cows’ milk protein allergy.
If you have been medically diagnosed with any milk intolerance, seek advice from your doctor before use.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.