The vanilla bean seed should be cut in half.

Soak the gelatin in cold water.

Pour the cream into a pan, add the sugar and the half vanilla bean; bring the pan to the brink of boiling.

Squeeze the soft gelatin and add it to the cream

Stir for a few seconds and then add 150 ml of coffee and filter everything through a fine mesh colander.

Pour the mixture into 6 molds and refrigerate for at least 3-4 hours.

You can remove the panna cotta from the molds or leave them in there if you want.

Lastly, sprinkle them with cinnamon powder and you’re done!