1 Rehydrate the gelatin leaves in a bowl of water.
2 Pour the cream with the sugar into a saucepan, split and scrape the vanilla bean into it, whisk and bring to the boil. Stop cooking immediately and stir in the soluble coffee and coffee extract.
3 Stir in the drained gelatine leaves, stirring until completely dissolved. Leave to stand for 10 minutes. Remove the vanilla bean
4 Pour the cream into verrines, cover and leave to set in a cool place for at least 4 hours. Decorate with coffee beans or chocolate shavings before serving.