Vietnamese Coffee and Condensed Milk Panna Cotta

Chocolate-covered espresso beans or 1 teaspoon good-quality espresso instant powder, to decorate, optional For the cream layers: Put the cream in a saucepan over medium heat and add the condensed milk, sugar, salt and vanilla bean and seeds. Bring to a simmer, stirring to dissolve the sugar, then turn off the heat and leave to infuse for 10 minutes. Remove the vanilla bean. Pour half of the infused cream into a second saucepan and add the espresso beans and cocoa powder. Bring to a simmer, whisking to combine, then set to one side for 20 minutes to allow the flavors to infuse. Strain into a jug and return to a clean saucepan. Divide the powdered gelatin between two bowls. Add 2 tablespoons water to one of the bowls and allow to sit for 5 minutes. Then place the bowl over a saucepan of simmering water and allow the gelatin to melt. Gently whisk the melted gelatin into the vanilla cream, and then pour into a measuring jug. Cover with plastic wrap and chill for about 20 minutes until just beginning to set. Meanwhile, dissolve the remaining gelatin in 2 tablespoons water, as before, and then whisk into the espresso cream. Pour into a separate measuring jug, cover with plastic wrap and chill for about 20 minutes. Pour about a quarter of the vanilla cream into six to eight 1-cup glasses or similar and cover with plastic wrap. Stick the glasses in the freezer for about 5 minutes until the layer is just set.