Panna Cotta with Caramel

Melt the sugar in a heavy saucepan until dark brown caramel. Pour in water (be careful not to splash!), stir constantly and continue cooking until the caramel has completely dissolved. Pour the caramel into a 1 1/2-liter cake mold (or 12 one-eighth-liter molds, in which case you will need 250 g sugar and 80 ml water for the caramel). Soak the gelatine in cold water. Heat the whipped cream with the sugar and stir with a whisk until the sugar has dissolved. Heat the milk and let the gelatine melt in it. Stir the coffee with 2 tbsp. hot water and add to the cream with the creme de cacao. Add the milk as well. Stir everything well with a whisk. Pour the mixture into the prepared mold and cool. Put the panna cotta in the refrigerator for at least 5- 6 hours, better for one night. Before serving, turn it out onto a plate: the best way to do this is to dip a dishcloth in hot water, squeeze it out and place it on the turned out dish for 10 minutes.

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