Pour cream, milk and coffee beans into a litre measure and chill overnight
Defrost forest fruits, soften gelatine in cold water. Pour the milk-cream mixture through a sieve into a pot. Add sugar, bring to the boil once and remove from the heat. Squeeze out the gelatine, stir into the no longer boiling mixture and let everything cool down to room temperature
Finely chop the chocolate and stir into the cooled mixture. Pour into glasses and chill for about 1 hour
Puree the fruits, except for a few nice ones for decoration, with icing sugar and locust bean gum. Spread on the Panna Cotta and chill for another 15 minutes
Decorate with remaining forest fruits and chocolate decoration before serving
waiting time approx. 13 1/4 hours