Coffee-flavored panna cotta with raspberry sauce

Use a knife to remove the skin from the lemons and oranges

Combine milk, cream, granulated sugar, coffee beans, cinnamon stick (crush with your hands while adding), lemon peel, and orange peel in a saucepan and leave for about 30 minutes without heating

Cut the gelatin sheets to the desired size with scissors, add enough water to cover them, and leave to soak for about 15 minutes

After 30 minutes of [2], heat the mixture while stirring well with a spatula to avoid boiling. When the temperature reaches about 80°C, drain the gelatin that has been rehydrated in water and add it

After adding the gelatin, turn off the heat and stir gently to dissolve the gelatin. Strain the mixture into a bowl and place it over ice water. Rotate the bowl and use a spatula to cool until it thickens

Pour [5] into a mold and chill in the refrigerator to harden

Once the panna cotta has set, remove it from the mold and place it on a plate. (If it's difficult to remove, place it in hot water for a while.) Pour the raspberry sauce over it, and top with raspberries and mint leaves to finish