Coffee Panna Cotta
Whisk together cream, sugar, and coffee in a medium saucepan. Bring to a simmer, and cook 5 minutes. Remove from heat. Cover, and let stand 1 hour. Pour into an airtight container, and refrigerate overnight (up to 3 days).Advertisement
Set six 4-ounce ramekins on a rimmed baking sheet, and coat with cooking spray; set aside. Put 6 tablespoons cold water into a small bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
Pour coffee mixture through a fine-mesh sieve into a medium saucepan. Bring to a simmer. Add gelatin mixture; whisk until gelatin has dissolved. Simmer 1 minute. Whisk in half-and-half. Return to a simmer; remove from heat. Pour through a fine-mesh sieve into a liquid measuring cup. Divide among prepared ramekins. Let cool completely. Cover with plastic wrap, and refrigerate until set, at least 4 hours (up to overnight).
To unmold, briefly dip ramekins, one at a time, into hot water, making sure water does not reach rim; run a knife around edge of each panna cotta, and invert onto a plate. Serve with vanilla bean caramel.