Step 1:- In a bowl, sprinkle gelatin over water. Let it swell for 5 minutes.
Step 2:- In a saucepan, melt 75g of sugar in the coffee while stirring. Remove from heat. Add gelatin and stir with a whisk until completely dissolved.
Step 3:- Add 250g of cream and whisk well until smooth. Divide among 8 cups.
Step 4:- In a bowl, whip the remaining cream with the remaining sugar until it forms soft peaks.
Step 5:- Drop a dollop of whipped cream on top of the still liquid Pana cotta.
Step 6:- Cover with plastic wrap and refrigerate 4 hours or overnight.