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For the Espresso Panna Cotta: Heat 3/4 c. cream, sugar and grnd espresso over medium-low heat, stirring to dissolve.
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Bring just to a boil; remove heat.
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Steep 5 min.
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Meanwhile, pour remaining 3/4 c. cream into the topof a double boiler (not over heat).
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Sprinkle gelatin over, let stand to soften, 5 min.
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Add in hot espresso mix; place over simmering water; whisk till gelatin is dissolved, 3 to 5 min.
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Strain mix through cheesecloth-lined strainer.
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Pour 1/4 c. espresso panna cotta into each of six tall 8-oz glasses.
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Cover with plastic; chill till set, about 1hour.
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For Espresso Gelatin: Place 1/2 c. chilled brewed espresso in a bowl.
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Sprinkle gelatin over, let stand to soften, about 5 min.
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Bring sugar and remaining 3/4 c. espresso just to a boil; add in to espresso-gelatin mix; whisk to dissolve.
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13
Cold to room temperature.
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Add in 2 Tbsp.
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espresso gelatin to eachglass.
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Cover; chill to set, 40 min.
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17
Chill remaining espresso gelatin in a small baking dish, covered, to set.
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18
For
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Vanilla Panna Cotta: Combine 3/4 c. cream and sugar in a saucepan; scrape vanilla seeds into cream, add in pod, and bring just to a boil.
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Remove from heat.
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Steep for 5 min.
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Meanwhile, in top of a double boiler (not over heat), sprinkle gelatin over remaining 3/4 c. cream; let stand to soften, 5 min.
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Pour warm cream over gelatin mix and set over simmering water; whisk untilgelatin dissolves, about 5 min.
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Pour through cheesecloth-lined strainer;cold to room temperature.
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Pour 1/4 c. vanilla panna cotta into each glass.
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Cover, refrigerat 1 1/2 hrs to set.
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To serve, spoon remaining espresso gelatin into glasses on top of vanilla layer.
