Begin by blooming the gelatin. In a small bowl, sprinkle unflavored gelatin over warm water and stir to combine. Let it sit for about 5 minutes.

Combine the heavy cream, whole milk, granulated sugar, and instant espresso powder in a saucepan. Heat over medium heat, whisking gently until the sugar dissolves, about 3–5 minutes.

Once the cream mixture is warm, remove it from heat. Whisk in the bloomed gelatin until completely dissolved and add the vanilla extract.

For an ultra-smooth finish, strain the mixture through a fine sieve to catch any undissolved gelatin.

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, invert onto plates, and garnish with whipped cream and chocolate shavings.