In a small bowl, sprinkle unflavored gelatin over ¼ cup of slightly warm water and let sit for about 5 minutes until it thickens.

In a medium saucepan, combine 1 cup of heavy cream, 1 cup of whole milk, ¾ cup of granulated sugar, and 2 tablespoons of instant espresso powder. Heat over medium, stirring for 5–7 minutes until warm.

Remove from heat and whisk in the bloomed gelatin until fully dissolved, then add 1 teaspoon of vanilla extract.

For an ultra-smooth texture, pour through a fine sieve into a large measuring cup or bowl.

Pour the mixture into ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

To serve, dip ramekins in warm water to loosen and invert onto plates. Garnish with whipped cream and chocolate shavings.