Coffee Panna Cotta - cooking recipe

Ingredients

3 cups heavy cream
1/2 cup granulated sugar
1 None vanilla bean, seeds scraped out
6 sheets gelatin or 2 tbsp powdered gelatin
2-3 tbsp instant espresso powder
16 None chocolate covered coffee beans, to garnish

Preparation

Bring the cream, sugar and vanilla bean scrapings to a boil and simmer for 10 mins. Pour into a bowl and set aside to cool.
Meanwhile, soak the gelatin in cold water until hydrated. Add 4 tbsp vanilla cream and the espresso powder. Place over low heat and melt the gelatin. Mix into the main vanilla cream mixture and chill for 1 hour, stirring occasionally, until it begins to set.
Fill 8 small (around 2/3 - 3/4 cup) ramekins with the coffee cream. Chill for another 3 hours. Before serving, briefly put the ramekins in hot water to loosen the sides then turn out onto plates. Serve decorated with chocolate-covered coffee beans.