Coffee Panna Cotta

Instructions

1. Prepare the gelatin
   In a small bowl, sprinkle the gelatin over the cold water and let stand for 5-10 minutes until softened and bloomed. The mixture will become spongy and absorb all the water.
2. Heat the cream mixture
   In a medium saucepan, combine the heavy cream, milk, sugar, espresso or espresso powder, vanilla bean seeds or extract, and salt. Warm over medium heat, stirring occasionally until the sugar dissolves completely and the mixture just begins to simmer. Do not let it boil.
3. Incorporate the gelatin
   Remove the cream mixture from heat. Add the bloomed gelatin and whisk continuously until the gelatin is completely dissolved and incorporated into the mixture. If using a vanilla bean pod, remove it at this point.
4. Pour and chill
   Divide the mixture evenly among 6 ramekins, glass cups, or molds. Let cool at room temperature for about 10 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.
5. Serve the panna cotta
   To serve, you can either unmold the panna cotta onto dessert plates by running a thin knife around the edge and gently inverting, or serve directly in their containers. Garnish with chocolate-covered coffee beans and chocolate shavings if desired.