Cappuccino panna cotta

1.Combine cream, milk, sugar and coffee in a small saucepan and heat until almost boiling. Sprinkle gelatine over the top, whisking lightly to combine and dissolve the gelatine. Strain the coffee mixture into 8 x 1/2-cup capacity glass ramekins or glass coffee cups. Place on a tray and refrigerate until set.

2.To make white chocolate mousse, heat the cream in a small saucepan until it just comes to the boil, remove from heat. Add chocolate, whisk until melted. Whisk egg yolks and sugar in a medium bowl until combined. Gradually whisk the hot cream mixture into the egg mixture. Refrigerate until cold and lightly set, stirring occasionally. Whisk egg whites in a clean small bowl with electric mixer until soft peaks form; fold into the white chocolate mixture.

3.Spoon white chocolate mousse over the coffee mixture in glasses, refrigerate until ready to serve.

4.To serve, top with chocolate-coated coffee beans.