Heat the Oldenburger Panna Cotta in a saucepan to 50°C while stirring.
Making the Panna Cotta
Separate 700 g of the panna cotta and mix it with the instant coffee. Fill dessert glasses a third full with the espresso / panna cotta mixture and refrigerate for three hours.
Add the unmixed panna cotta and refrigerate for three more hours.
Finally, top up with the remaining espresso / panna cotta mixture and refrigerate for another three hours.
The Final Touch
Garnish with the crumbled amaretti and chopped espresso beans.