Toffee Almond Panna Cotta

2 3/4 cups heavy cream
1 1/4 cup flavored creamer of choice
2 Tbsp powdered gelatin
8 tablespoons (90ml) cold water

Heat the heavy cream and creamer in a saucepan or microwave. Once warm, remove from heat.
Lightly oil eight custard cups with a neutral-tasting oil.
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
Alternatively, you may pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.