Coffee Panna Cotta with Caramel Sauce

For the coffee panna cotta: Soften the gelatin in cold water. Combine the milk and instant coffee in a saucepan and bring to a boil. Remove from heat and cool to lukewarm. Whisk the egg yolks and sugar together in a double boiler or heatproof bowl over a saucepan of simmering water until light and frothy. Slowly stream in the lukewarm milk while whisking vigorously. Remove from heat, squeeze the excess water from the gelatin and stir into the egg yolk mixture until dissolved. Place the mixture over an ice bath to chill. Beat the whipping cream until stiff and fold into the chilled mixture. Pour the mixture into ramekins and refrigerate for about 4 hours, until set. 

For the caramel sauce: Combine the butter, sugar, instant coffee and whipping cream in a saucepan and simmer over medium-low until the sugar has dissolved and the sauce is thickened and golden brown.