Latte Macchiato Gelatins with Whipped Cream
Soak gelatin in a bowl of cold water until softened, about 5 minutes. In a pan, cook sugar until golden-brown and caramelized. Stir in water. Stir in espresso powder and vanilla. Remove 6 sheets of gelatin from the bowl and add, still dripping wet, to the espresso mixture. Stir until dissolved. Sweeten with remaining sugar and set aside.
Heat 150 ml (approximately 2/3 cup) milk. Squeeze the remaining 6 sheets of gelatin and stir into milk until dissolved. Stir in remaining milk and almond syrup.
Divide half of the almond-flavored milk among large latte macchiato cups. Refrigerate until set. Top with espresso mixture and refrigerate until set. Whip cream to soft peaks. Top desserts with cream, dust with cocoa powder and serve garnished with mint.