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MOCHA PANNA COTTA:
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Lightly coat twelve 2-ounce demitasse cups, ramekins or other small dessert dishes with cooking spray; set aside.
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Place the water in a small bowl; Sprinkle gelatin over the surface.
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Let stand for 5 minutes to soften.
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In a medium saucepan, combine the whipping cream, coffee beans and sugar.
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Heat over medium-low heat until the mixture almost comes to boiling.
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Remove from heat.
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Add softened gelatin; stir until it dissolves.
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Let stand for 5 minutes to infuse with the coffee flavor.
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Place the chocolate in a medium bowl.
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Strain the hot cream mixture through a fine-mesh sieve into the chocolate.
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Gently whisk to melt the chocolate.
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Whisk in sour cream until smooth.
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Pour into prepared cups.
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Chill in the refrigerator until the panna cotta is firm, at least 2 hours.
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FLEUR DE SEL CARAMEL:
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Put 3/4 cup granulated sugar in a high-sided medium saucepan.
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Spoon 1/4 cup water down the inside walls of the pan and let it seep into the sugar to soak it.
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This will take about 1 minute.
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Draw your finger in a cross through the middle of the sugar to help the water seep in, if needed.
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Heat the sugar over high heat until the sugar comes to boiling.
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Continue boiling the sugar, without stirring, until it turns evenly amber in color.
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Watch closely to prevent burning the sugar.
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Immediately remove heat and slowly add 1/2 cup whipping cream or heavy cream, stirring gently but carefully with a wooden spoon. (The mixture is extremely hot and will bubble up slightly.)
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Let the caramel cool before stirring in 1/4 teaspoon fleur de sel or sea salt.
