Panna Cotta with Coffee Syrup

Panna Cotta

1. Pour the cold a2 Milk® Cream on Top into a medium saucepan. Sprinkle the gelatine evenly over the surface. Let stand for 5 minutes until the gelatine softens and appears wrinkled.
2. Place the saucepan over low heat and stir gently until the gelatine has completely dissolved, about 3-4 minutes. Do not allow the mixture to boil.
3. Add the caster sugar and a pinch of salt. Stir until the sugar has dissolved.
4. Remove from heat and allow to cool for 5 minutes.
5. Stir in the thickened cream until well combined.
6. Pour the mixture evenly into 6 serving glasses or ramekins. Cover and refrigerate for 3-4 hours or overnight until set.

Coffee Syrup

1. Pour the strong coffee and sugar into a small saucepan. Stir to combine.
2. Place over medium heat and bring to a simmer. Reduce heat to low and simmer for 7-10 minutes, stirring occasionally, until thickened to a syrup-like consistency.
3. Remove from heat and allow to cool completely before using.

Assembly

1. Drizzle the cooled coffee syrup over the set panna cotta. Top with fresh raspberries and flaked almonds. Serve immediately.