Coffee panna cotta

Ingredients
250g of liquid cream
2 x 2g gelatine sheets
15g caster sugar
Soluble coffee or better still espresso coffee

Place the gelatine sheets in a bowl of cold water.

Pour the cream, sugar and coffee into a saucepan. Heat and stir.

Remove from the heat and add the gelatine.

Fill the verrines and chill for at least 4 hours.

Add a poached whipped cream on top and a chocolate coffee bean to decorate.