Cut the vanilla pod lengthwise and scrape out the pulp with the back of the knife. Bring the cream, vanilla pulp and vanilla pod and sugar to the boil and simmer gently for about 10 minutes
Soak gelatine in cold water. Pour the cream into a bowl and let it cool down a little. Stir in espresso powder and gelatine and leave the cream to cool for approx. 1 hour, stirring occasionally, until it starts to gel
Rinse timbal moulds (150-200 ml) with cold water and pour in the cream. Chill the cream for at least 3 hours. Before serving, hold the moulds briefly in hot water and turn them out onto plates. Decorate with espresso beans
waiting time approx. 4 hours