I use sheet gelatin - it is considered to be more pure. Soak the gelatin in cold water and allow it to swell (see the instructions on the package).

Nutmeg has a pungent and spicy flavor and distinctive aroma. Grated nutmeg is used in small quantities (sometimes in combination with other spices). This I recently brought from India.

Sugar fold in dry skillet, add the nutmeg. Heat, stirring, over medium heat, until the sugar becomes caramel color. From time to time the pot a little shake so that the sugar evenly on the bottom and did not burn. In parallel, in another saucepan, heat the cream with the vanilla extract and a pinch of salt.

Remove the caramel from heat and pour in a thin stream into her hot cream. Pour cream in small portions while continuously stirring with a whisk.

Leaf gelatin must be overcome and wipe dry with a towel to avoid any water droplets. Add the gelatine to the hot cream, stir. Let the mixture cool to room temperature in cold water bath.

Add to the cream of coffee liqueur and stir. Pour into molds. Store in the refrigerator until fully cured, approximately 3 hours. When the Panna cotta will seize, garnish the top lightly with a small amount of maple syrup.