Bring cream, milk, sugar, vanilla bean pulp and almond essence or kirsch to a gentle boil, stirring constantly.
Soften gelatine in a little cold water until spongy.
Bring cream mixture back to boil, remove from stove and stir in gelatine.
Strain into individual moulds and refrigerate for 8 hours, or until set.
Soften gelatine in cold water until spongy.
Bring coffee to boil, then stir in gelatine and simmer, stirring, for 2 to 3 minutes.
Remove from stove and, while still hot, spread out thinly in a puddle in centres of individual plates. Chill until set.
Turn out 1 panacotta mould in centre of each plate.
Serve with chocolate almond bark or a thin chocolate biscuit.