Tear apart the kaffir leaves and heat with cream, milk and sugar. Simmer on a low flame for half an hour and let the aroma infuse. Pour through a sieve, heat again and dissolve the soaked gelatin sheets in the mixture. With three sheets of gelatine, the panna cotta stays quite soft. If you like it firmer, you can increase the amount of gelatin. Season to taste with a dash of Cointreau.
Fill into small dessert molds and leave to set in the refrigerator for about three to four hours. To serve, draw a knife around the inner edge of the mold, then immerse it in hot water for a few seconds. Falling should then no longer be a problem.
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