Instructions:

1. For the Coffee Panna Cotta :
   Take one bag of panna cotta preparation mix and warm it up to around 80°C (160°F)
   Two easy way to reach this temperature :
   - Microwave: Put directly the bag of the preparation mix (or pour the mix in a high container depending on your convenience) in the microwave for about 2 times 4 minutes at 600W. Turn over the pouch several times while warming.
   - “Bain-marie” or Double Boiler: Regulate water temperature at 80°C (160°F) and put the pouch in the water for about 40 minutes.
2. Once the product is warmed to around 70°C (160°F), pour it into a mixing bowl.
3. Put 1 to 2 teaspoons of black coffee powder to the preparation and mix it until the powder is dissolved.
4. Once we obtain a uniform mixture, pour it in 20 verrines or any containers of your convenience.
5. Place the verrines for at least 2 hours in the fridge to solidify.
   
   
6. For the Vanilla Panna Cotta :
   Once the Coffee Panna Cotta layer has set, make the Vanilla layer.
7. Take the other bag of panna cotta preparation mix and warm it up to 80°C (160°F) in the same way as previously.
8. Once the product is warmed to around 70°C (160°F), pour it into each Coffee Panna Cotta verrines that have been prepared.
9. Place the verrines for at least 2 hours in the fridge to solidify.
10. Repeat layering with remaining Coffee and Vanilla Panna Cotta, forming 3 to 4 layers.
    Waiting two hours in between layers.
    Once the verrines are set, top with the almond crumble and caramel decoration.