Method

• 1.
  Soak gelatine in cold water for 5 minutes to soften. Combine milk and sugar in a saucepan over medium heat, and bring to just below boiling point. Remove from heat. Squeeze excess water from gelatine, then stir into hot milk until melted and combined. Stir in cream, then amaretto. Pour into six lightly greased 1/2 cup (125ml) panna cotta moulds or glasses, then cover and chill overnight until set.

• 2.
  Combine all syrup ingredients in a small saucepan over medium heat. Bring to the boil, then reduce heat to low and cook for 10-12 minutes until thickened (test by placing a small amount on a chilled plate – if it thickens, it’s ready). Set aside to cool.
• 3.
  If using panna cotta moulds, dip them into hot water for 5-10 seconds. Gently pull one edge of panna cotta away from the side of the mould then invert onto a plate. (If using glasses or cups, leave panna cotta as is.) Drizzle over coffee syrup to serve.