1 envelope of unflavored gelatin
1/4 cup of cold water
1 3/4 cups of strong coffee, hot
1/4 cup of heavy cream
1 tablespoon of vanilla extract
Sauce: 3 tablespoons of cornstarch
1 egg
1 cup of milk
1 tablespoon of vanilla extract
1 envelope of unflavored gelatin
1/4 cup of cold water
1 3/4 cups of strong coffee, hot
1/4 cup of heavy cream
1 tablespoon of vanilla extract
Sauce: 3 tablespoons of cornstarch
1 egg
1 cup of milk
1 tablespoon of vanilla extract
Dissolve the gelatin in cold water
Add the hot coffee and stir well to dissolve the gelatin
Combine the heavy cream, vanilla extract, and dissolved gelatin
Pour into a 9x13-inch baking dish or individual cups and refrigerate until firm
Prepare the sauce: In a small saucepan, combine the cornstarch and egg
Whisk in the milk and cook over low heat, stirring constantly, until the mixture thickens
Refrigerate the sauce
To serve, place the panna cotta in tall glasses with alternating layers of coffee jelly cut into cubes and vanilla sauce
