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Soak the gelatine in cold water for 5-10 minutes until soft.
Gently heat the milk, cream, sugar and vanilla until steaming and the sugar has dissolved. Don’t boil!
Remove from the heat and stir in the coffee.
Squeeze out the gelatine and whisk into the warm mixture until dissolved.
Pour into 4–5 ramekins or glasses. Chill for at least 4 hours, ideally overnight.
If turning out, briefly dip the base in hot water, loosen the edges and invert onto a plate.