Mocha Panna Cotta

For panna cotta: Lightly coat twelve 2-ounce demitasse cups, ramekins or other small dessert dishes with cooking spray; set aside. Place the water in a small bowl. Sprinkle gelatin over the surface. Let stand for 5 minutes to soften.

In a medium saucepan, combine the whipping cream, coffee beans and sugar. Heat over medium-low heat until the mixture almost comes to boiling. Remove from heat. Add softened gelatin; stir until it dissolves. Let stand for 5 minutes to infuse with the coffee flavor.

Place the chocolate in a medium mixing bowl. Strain the hot cream mixture through a fine-mesh sieve into the chocolate. Gently whisk to melt the chocolate. Whisk in sour cream until smooth. Pour into prepared cups. Chill in the refrigerator until the panna cotta is firm, at least 2 hours.*

To serve, top each panna cotta with a layer of Fleur de Sel Caramel. Sprinkle a little additional fleur de sel on top, if you like. Makes 12 (2-ounce) servings.