Place the gelatine leaves in a bowl and cover with cold water. Leave to stand for 5 mins or until softened.
Place the cream, milk and sugar in a pan and bring up to the boil. Stir until the sugar has melted. Then take off the heat. Squeeze away the excess liquid from the gelatine leaves and stir until the cream mixture until it dissolves. Then pour in the Baileys. Leave to cool. Ladle the mixture into 4 x 150ml metal dariole moulds. Cover with clingfilm and chill in the fridge overnight.
To make the coffee sauce, tip the sugar into a pan. Pour over 200ml (7fl.oz) water. Bring up to the boil, then leave to simmer for 15 mins until the mixture turns syrupy. Dissolve the coffee granules in 2tbsps boiling water. Stir this into the syrup, then set aside to cool.
To serve, quickly dip the bottom of each mould into a bowl of hot water. Invert onto a plate. Then drizzle over some coffee sauce before serving.
For a soft set, use four gelatine leaves.