Ingredients

1 - envelope plain gelatin (2 1/4 teaspoons)
1 1/2 cups - milk
3 cups - heavy cream
6 tablespoons - sugar
3/4 cup - coffee beans, ground
1 1/2 teaspoons - vanilla extract
Quick-spray 8 - (6-ounce) ramekins with cooking oil

Instructions

In small bowl, sprinkle gelatin over 1/2 cup of the milk; let sit until gelatin absorbs the milk and is no longer powdery.
In medium saucepan, whisk together remaining 1 cup milk, cream and sugar. Heat over a medium flame. Stirring all the while, gradually bring to a boil.
Remove from heat; stir in milk-gelatin mixture, coffee beans and vanilla extract. Whisk to dissolve gelatin. Let mixture steep with coffee beans until it has cooled to room temperature.
Strain the mixture through a fine mesh sieve, and then pour into the ramekins. Cover them loosely with plastic wrap. Place ramekins in refrigerator, and chill for several hours until set.
To serve, run a knife around edges of the ramekins, and unfold pannas onto serving plates.
Garnish with Mocha Ganache, red and gold raspberries.

Number of Servings

8

Tips

Three sheets leaf gelatin may be substituted for 1 pack of gelatin. Soften and dissolve in same manner.