Brew a strong cup of coffee and set aside.

Soak the gelatin sheets in cold water for 10 minutes.

In a saucepan, combine the heavy cream, sugar, and vanilla powder. Heat until just about to boil, then remove from heat.

Squeeze out the excess water from the gelatin and add it to the cream mixture along with the coffee.

Stir everything together and strain the mixture through a fine mesh sieve.

Pour the mixture into your molds and refrigerate for at least 3 hours.

I used silicone molds, and after chilling, the panna cotta released easily when inverted onto a plate. If you use aluminum or steel molds, dip them in hot water for a few seconds to help release the panna cotta.