Sharon - one more panna cotta recipe for you - this is from Lorenza de' Medici:

Panna Cotta al Caffe
serves 2

4 oz/120 ml very strong espresso or coffee
8 oz/240 ml heavy (double) cream
2 oz/60 g sugar
1 envelope (1 teaspoon/7 g) unflavored
powdered gelatin

Pour half of the cream into a saucepan, add the sugar and espresso, and heat almost to a boil. Remove from heat and sprinkle gelatin on top. Stir until the gelatin dissolves and let cool to room temperature, stirring occasionally.

Whip remaining cream into soft peaks. Gently fold the whipped cream into the gelatin mixture. Pour the cream into 2 individual ring or round molds and refrigerate for about 3 hours.

To serve, remove panna cotta from molds
onto serving plate, decorate with whipped
cream and whole coffee beans or a sprinkling
of ground coffee.