Filter coffee pannacotta

1 table spoon veg gelatin
1/4 cup of water
500 ml cream
125 gm castor sugar
120 ml strong filter coffee of strong expresso
1 teaspoon pure vanilla extract

Put a quarter cup of water in a shallow bowl and sprinkle the gelatin over it. Set aside.
This might need more water in case of veg gelatin - try it and decide.  YOu can add up to another 1/4 cup of water.

Heat the cream and sugar in a heavy-bottomed pan set on medium-low heat, stirring often.

Once the cream starts to bubble on the edges pour in the coffee. Stir well and heat through. Do not boil.
Taste and add more coffee or sugar, if needed. Turn off the heat.

Microwave the gelatin briefly to melt it. Pour the gelatin into the hot cream and stir well. Mix in the vanilla extract.

Filter the cream mixture through a sieve into a jug. Pour into lightly greased cups or a big serving bowl, as desired. Cover with cling film and refrigerate for about 4 hours or overnight.