Coffee and Baileys Gelee

For the "Day in Dinner" event, we made a coffee/Baileys gelee. A simple 2 level composition with a drop of cream on top. The trick is to make the gelees separately pour the bottom (in this case the coffee) first before it has started to set. Allow it to set up, and then very gently add the second.
Ingredients - Coffee Gelee
1 pkt gelatine
1/2 cup cold water
3 t plain sugar
2 cups of strong coffee (double strength, carefully filtered)
Method - Coffee Gelee
Bloom the gelatine in the cold water. Brew the coffee - make it double strength. Ad the sugar to the coffee and make sure it is very hot. Add to the bloomed gelatine and stir until combined. Place in an ice/water bath to cool, but not set. Put some of the coffee into a demitasse and refrigerate until set. About 3 hours.
Ingredients - Baileys Gelee
3/4 pkt gelatine
1 oz cold water
5 oz boiling water
8 oz Baileys Irish Cream
Method - Baileys Gelee
Bloom the gelatine in the cold water. Add the boiling water followed by the Baileys Irish Cream. Stir to combine. Chill in an ice/water bath until cold but not set.
Assembly
Once the coffee has set, use a pipette, place a thin layer of the Baileys gelee on top of the coffee. Take care not to disturb the surface of the coffee.

Chill until set and ready to serve. Again, with a pipette place a drop of cream into the center of the Baileys.