Coffee Panna Cottas

1) Stir the sugar into the coffee until dissolved. Add 6g of softened gelatine to the coffee and mix well. Divide the coffee jelly between 6 ramekins

2) and chill in the fridge until completely set (approx 2 hours).

3) When the jelly is set, mix the condensed milk with the whole milk in a pan and gently simmer.

4) Remove from the heat and add 18g of softened gelatine. When cool, pour over the coffee jelly and chill for at least 5 hours (ideally overnight).

5) To make coffee syrup, simmer coffee with sugar in a pan for 6 - 8 minutes, until thickened.

6) To remove panna cottas from ramekins, plunge the outside into warm water.

7) Spoon over coffee syrup and serve decorated with Cartwright & Butler Tiramisu Almonds.