Dissolve the Gelatin Powder (2 teaspoon) in Water (2 tablespoon). Set aside.
Make some very strong Espresso (2 tablespoon).
In a blender, combine the Heavy Cream (200 milliliter), Ricotta Cheese (250 gram), Ground Coffee (1 tablespoon), Powdered Confectioners Sugar (100 gram), and the Vanilla Bean Paste (1/2 teaspoon).
Blend until all ingredients are combined and creamy.
Pour into a saucepan.
Bring it to a gentle boil, then remove pan from heat and add in the gelatin mixture. Stir until gelatin dissolves.
Portion up the cream into 6 containers. Let them stand on your kitchen counter until cool, then refrigerate them for about 2 hours.
Decorate with a coffee kernel and serve. Enjoy!