Did you know Verrine is a French word for small glass, traditionally used to show the ingredients in a starter or dessert.
Place the sugar, coffee and milk in a saucepan and bring to a simmer, stirring to dissolve the sugar. Add the gelatine and stir to dissolve, then remove from the heat and allow to cool slightly. Add half the cream and pass through a fine mesh sieve into a jug. Pour evenly into six glasses and allow to set in the fridge for 1 hour.
Mix the custard and whiskey together and pop back in the fridge. Gently whip the remaining cream.
Divide two-thirds of the pomegranate seeds over the set panna cotta, then top with the whiskey custard and crumble over one or two shortbread biscuits. Top with whipped cream, another biscuit and the remaining pomegranate seeds.