Ethiopian Cardamom-Coffee Panna Cotta with a Silken Cocoa Layer

In a saucepan over low heat, gently melt the sugar into the cream and milk.

Bloom the gelatin in a small amount of warm water, then pour it into the warm cream mixture, stirring until fully dissolved.

Stir in the dissolved cardamom coffee until well combined.

Pour the panna cotta mixture into individual serving glasses or ramekins and refrigerate for 4-6 hours, or until set.

For the top layer, dissolve the coffee, cocoa powder, and sugar in water over low heat.

Bloom the remaining gelatin and stir it into the cocoa mixture until fully dissolved.

Carefully pour the cocoa layer over the set panna cotta.

Return to the refrigerator for at least 2 hours to allow the top layer to set completely before serving.