Coffee panna cotta

Preparation

1. Bring the espresso, cream and vanilla sugar to the boil and simmer uncovered over a low heat for approx. 5 mins.
2. Soak the gelatine in cold water. Remove the espresso cream from the heat and leave to cool slightly. Squeeze out the gelatine and dissolve in the cream. Mix in the coffee liqueur.
3. Beat the eggs and powdered sugar in a separate bowl until the mixture is light in color, immediately add to the chocolate and mix well.
4. To serve, carefully remove the panna cotta from the rim of the cups with a knife, turn out onto dessert plates and serve garnished with coffee beans.