Coffee Panna Cotta - cooking recipe

Ingredients

4 tbsp coffee beans
1 2/3 cups whipping cream
1/2 cup milk
2/3 cup sugar
1 pod vanilla, slit and with the paste removed
2 tsp gelatin powder
2 tsp instant espresso coffee granules
1 tsp cocoa powder
1 tbsp coffee liqueur

Preparation

In a dry frying pan, lightly toast the coffee beans, ensuring they do not burn. Set aside 2 teaspoons of the beans for decoration. Put the cream, milk, 1/4 cup of the sugar, vanilla and remaining coffee beans in a pan and bring to a boil, then simmer for 10 mins over low heat. Next, pass the cream through a sieve and allow to cool a little. Meanwhile, prepare gelatin according to package instructions.
Dissolve gelatin in the warm cream, stirring. Pour the coffee cream into four glasses, allow to cool, then refrigerate for about 4 hours.
Put the rest of the sugar in a pan with 1/2 cup water and heat gently for 5-7 mins, or until the liquid becomes syrupy. Stir in the cocoa powder, espresso granules and coffee liqueur, and allow to cool. When ready to serve, drizzle 2 tablespoons of the syrup on top of each panna cotta and decorate with the reserved coffee beans.