You will all be familiar by now with my love for coffee! Anything coffee flavoured and I'm right in there. So today I have another coffee review for you, this time it's Kenco's new Millicano Wholebean Instant coffee.
Millicano is Kenco's first wholebean instant coffee. It is made from high quality Arabica beans and combines instant coffee with finely-milled beans to create an instant coffee with flavours reminiscent of roast and ground coffee.
I was really keen to give this coffee a go. I love fresh ground coffee but sometimes it's just too much hassle to faff about with a cafetiere....not to mention how annoying spilt coffee grounds can be! To test out this coffee I served it up to friends the other day and waited for their reaction. Everyone really enjoyed the coffee and agreed that it did taste a lot more like fresh coffee than most instant coffees, but some insisted they could still tell it was instant.
For me, this coffee is a perfect compromise on fresh ground coffee. It has a lovely flavour which is close to "the real thing" but without the hassle of making it. It's a well rounded coffee with a fantastic aroma and I really enjoy drinking it (she says with a cup sitting beside her).
Kenco has teamed up with Master Patissier Eric Lanlard and designer Patrick Cox to create the ultimate coffee accessory, the Kenco Millicano 'Cake Pop'. I haven't had the chance to give this recipe a go yet but I thought I'd share it with you for you all to try.
Ingredients (recipe makes x20 cake pops)
Kenco Millicano ’Cake Pop’
425g tin of pitted cherries (sweet) in juice
100g dark chocolate - coarsely chopped
165g unsalted butter - coarsely chopped
295g caster sugar
60ml cherry brandy
150g plain flour
2 tbsp self-raising flour
2 tbsp cocoa powder
1 egg
Coating and decoration
75g of icing sugar
100g of unsalted butter
50g of cocoa powder
250g of melted white chocolate
100g of biscotti crumbs (or whatever takes your fancy!)
Edible silver glitter (optional)
Method
Kenco Millicano ‘Cake Pop’
1. Pre-heat the oven to 180˚C
2. Line a square 8" tray with butter and baking paper
3. Drain the cherries and set the juice to one side
4. Take 100g of cherries and 120ml of juice and liquify in a food processor, until smooth
5. Cut the remaining cherries in half and set to one side. Discard the remaining juice
6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until the chocolate has melted
7. Pour into a large bowl and allow to cool for 15 minutes
8. Whisk in sifted flours and cocoa powder, then whisk in the egg. It will be runny - but don’t worry. That’s how it’s meant to look!
9. Pour the mixture into the pan and bake for 40-45 minutes, or until firm to touch
10. Allow to cool for a few minutes and then transfer to a cooling rack
Coating and decoration
1. In a large bowl, whisk the butter, cocoa and icing sugar into a nice, smooth frosting
2. In a separate bowl crumble the sponge into very fine crumbs
3. Rub in the chocolate frosting until you get the consistency of a paste
4. Using the palms of your hands, roll into little perfect balls and place on a tray
5. Leave to set in the fridge for 30mins
6. Dip the end of the stick in the melted white chocolate and push halfway through the chilled balls
7. Now dip the entire ball into the white chocolate. Leave to drip before rolling in the biscotti crumbs
8. Before the chocolate sets completely, drizzle a bit of edible silver glitter onto the ball and enjoy with a mug of Kenco Millicano!
I can't wait to try them! Let me know if you give them a go, I'd love to hear what you think.
Kenco Millicano is available from all good supermarkets with an RRP of £3.99 for the 100g tin, or £2.99 for the 85g eco refill pack. Why not check out their
Facebook page?
A sample of Kenco Millicano was received for the purposes of this review. No other reward, financial or otherwise, was received in return for this post. All opinions expressed are entirely our own.