Coffee Cream

Soak the gelatin in plenty of cold water.

Split the vanilla pod lengthwise and scrape out the seeds.

Bring the vanilla pod, vanilla seeds and strong coffee briefly to a boil, then let cool for a few minutes and remove the pod.

Whisk the egg yolks with the sugar and 6 tbsp of the coffee in a bowl over a hot water bath until creamy.

Continuously stirring, gradually add the remaining coffee and continue whisking until a thick cream forms.

Press out the gelatin, dissolve it with 2 tbsp of the warm cream in a small bowl, then stir it thoroughly into the remaining mixture.

Place the coffee cream in an ice water bath and stir until it has cooled noticeably and begins to thicken slightly.

Whip the cream until stiff peaks form.

As soon as the cream begins to gel, gently fold in the whipped cream.

Spoon the coffee cream into 4 dessert glasses.