Espresso-Almond Jelly

Soak 4 sheets of gelatin in cold water.

Heat one cup of strong espresso, but do not let it boil.

Squeeze out the gelatin and stir it into the hot espresso until completely dissolved.

Stir in the remaining espresso and flavor with powdered sugar, vanilla sugar, coffee liqueur and cinnamon.

Divide the espresso mixture among 4 tall glasses and chill in the refrigerator to set.

Keep the glasses chilled until the espresso layer has set.

Meanwhile, soak the remaining gelatin sheets in cold water.

Mix the whole milk and cream with 2 tbsp sugar and the finely ground almonds and heat, but do not let it boil.

Wring out the gelatin, stir it into the warm almond milk until dissolved, and let the mixture cool briefly.

Carefully pour the almond milk over the set espresso layer and chill again.

Let it set in the refrigerator until the almond layer is also firm.

Take out of the refrigerator about 1 hour before serving, grate the chocolate and sprinkle it on top.