Cioccolato & galliano ristretto panna cotta

Place water in a small bowl, add gelatine and leave for at least 2 minutes. Place cream, milk and sugar in a small pot, bring to a simmer then take off heat. Stir in softened gelatine. Add chocolate buttons and stir until smooth. Whisk in mascarpone until smooth and mix in cinnamon. Transfer to a pouring jug and carefully pour mixture halfway up serving glasses. Refrigerate for at least 2 hours to set.

When the 2 hours is nearly up, make the ristretto layer. Place milk in a small bowl, add gelatine and leave for a few minutes. Place cream and sugar in a small pot and bring to the boil. Remove from heat and stir in the gelatine mixture and Galliano Ristretto. Whisk in white chocolate buttons until smooth and transfer to a pouring jug. Cool jug in fridge for 10 minutes then carefully pour on top of set chocolate mixture. Refrigerate for a minimum of 4 hours or overnight.

To serve, put a dollop of mascarpone cheese on top of each panna cotta and add edible flowers, if using.