Method

• 1.
  Preheat oven to 160°C. Place cream, milk and vanilla bean in a pan over medium heat, and bring to just below boiling point. Remove from the heat and stand for 15 minutes to infuse.
• 2.
  Using electric beaters, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick. Scrape the seeds from the vanilla bean into the cream and discard pod. Warm cream for 2-3 minutes over medium-low heat, then pour into the egg mixture, whisking constantly, until combined. Pour custard into four 2/3 cup (165ml) latte glasses and place in a baking dish. Pour enough boiling water into the dish to come halfway up the sides of the glasses. Bake for 20-25 minutes or until custards are just set with a slight wobble. Remove from water bath and cool, then chill for at least 2-3 hours.
• 3.
  Use ground or instant coffee to make 2/3 cup (165ml) strong coffee or espresso - the equivalent of 4 double short blacks.
• 4.
  Soak the gelatine leaf in cold water for 5 minutes, then squeeze out excess and place gelatine in the warm coffee. Stir to dissolve, leave to cool, then gently pour over the chilled custards. (Hold back any crema or froth on the top, because you want the jelly to 'shine'. You can add sugar to the coffee mixture, but the custard should be sweet enough for the dish.) Chill for at least another hour to set, then serve topped with cream and raspberries.