This is a very indulgent dessert. It looks very impressive and yet is deceptively simple to make. You can make this the day before and just keep covered in the fridge. This recipe will make 4 small glasses.

For the Panna cotta:

125ml full fat milk
125ml double cream
20g coffee beans
1 teaspoon of vanilla extract
50ml Baileys
30g demerara sugar (or caster)
4 leaves of gelatine

To make the panna cotta, heat the milk with the coffee beans until scalded, take off the heat and leave to infuse for at least 15 minutes
Soak the gelatine in cold water
Strain the milk and coffee mix and warm through with the cream
Stir in the gelatine, baileys and vanilla
Pour into pretty glasses and chill until set (roughly 3 hours)

For the Cranberry jelly:

50ml cranberry juice
2 leaves of gelatine

Soak the gelatine in cold water
Heat the juice through and stir in the gelatine
Leave to cool slightly and then pour over your panna cottas, chill until completely set