Vietnamese Coffee Panna Cotta with Condensed Milk Drizzle

In a small bowl, sprinkle gelatin powder over cold water. Let stand for 5-10 minutes to bloom.

In a medium saucepan, combine heavy cream and sugar. Heat over medium heat, stirring occasionally, until sugar is dissolved and mixture is steaming (do not boil).

Remove from heat and stir in espresso powder and vanilla extract until espresso powder is completely dissolved.

Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved.

Pour the mixture evenly into 4 ramekins.

Cover each ramekin with plastic wrap, pressing the wrap gently onto the surface of the panna cotta to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until set.

To serve, run a thin knife around the edge of each panna cotta to loosen it. Invert onto a serving plate.

Drizzle generously with sweetened condensed milk before serving.