Coffee Panna Cotta with Almond Crunch

In medium sauce pan, boil milk with heavy whipping cream and granulated sugar.  You can substitute agar agar for gelatin sheets - if using agar, add into milk blend and cook.  If using gelatin, add sheets to small cup of cold water and allow to soften for 30 minutes. 

Once softened, add to heated milk mixture above, and stir until completely dissolved.   Remove from heat.  Once all ingredients have boiled together, add coffee and stir well.  Pour mixture into 4 small individual ramekins, and allow to cool.  When room temperature, place into refrigerator and allow to cool until desired consistency is reached. 

In heavy-bottomed sauté pan, roast almonds over low heat until lightly browned.  Remove from heat. 

Line baking tray with sheet of wax paper.  In small sauce pot, carefully melt the granulated sugar until light golden brown, and add to roasted almonds. 

Mix well, and pour onto prepared baking tray.  Allow to cool, and once mixture has set, finely chop.  Set aside.    

Remove panna cotta from refrigerator, and either serve in ramekins or unmold onto individual serving plates (to facilitate removal from ramekins, run edge of butter knife inside mold, place into pan of heated water for a few minutes and turn upside down onto serving plate). 

Serve cold panna cotta with generous dusting of almond crunch.