Cappuccino Panna Cotta

Instructions

1. In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
2. In a saucepan over medium heat, combine 1/3 cup (70 g) of the sugar and the coffee, stirring until the sugar has dissolved. Remove from the heat. Add the gelatin mixture and whisk until completely dissolved.
3. Whisk in 1 cup (250 ml) of the cream. Pour into 8 cups.
4. In a bowl, whip the remaining cream with the remaining sugar until soft peaks form.
5. Drop a large dollop of whipped cream on the still liquid panna cotta.
6. Cover with plastic wrap and refrigerate for 4 hours or overnight.