✓ Hydrate 2 teaspoons of powdered gelatin with 3 tablespoons of cold water; let sit for about 5 minutes.

✓ Combine 2 cups heavy cream and 1/2 cup whole milk in a saucepan; heat over medium heat until just barely simmering.

✓ Add 1/2 cup granulated sugar, stirring until completely dissolved. Slowly stir in the hydrated gelatin mixture to ensure it’s fully incorporated.

✓ Stir in 1/2 cup brewed espresso and 1 teaspoon vanilla extract; taste for seasoning and add a pinch of salt if needed.

✓ Strain the liquid mixture into another clean bowl or jug using a fine-mesh sieve to remove any lumps.

✓ Pour the strained mixture evenly into individual ramekins, filling them about 3/4 full. Place on a baking sheet lined with parchment paper.

✓ Cover loosely and refrigerate for at least 6 hours or overnight.

✓ Just before serving, gently run a knife around the edge of each ramekin to release the panna cotta; invert onto a plate and dust with powdered sugar if desired.