Coffee-flavored panna cotta with raspberry sauce

Using a knife, peel off the lemon and orange peel.

Combine milk, fresh cream, granulated sugar, coffee beans, cinnamon sticks (add by hand while disintegrating), lemon zel, and orange zel in a pot, and leave for about 30 minutes without heating.

Cut the gelatin plate into appropriate sizes with scissors, add a lot of water and let it soak for about 15 minutes.

After 30 minutes of [2], stir well with a spatula to prevent it from boiling, and when it reaches about 80°C, drain the gelatin that has been returned to water and add it.

Once the gelatin is added, turn off the heat and mix lightly to dissolve the gelatin. Strain into a colander, transfer to a bowl, and pour in ice water. Turn the bowl and place a spatula on it and let it cool until it thickens.

Pour [5] into the mold, cool in the fridge and solidify.

Once the panna cotta has hardened, remove the mold and place it on a plate. (If it's difficult to remove, pour a little over hot water.) Spin the raspberry sauce and topped with raspberries and mint leaves to finish.