Soak gelatine in cold water for 10-15 minutes. Cut the vanilla pod lengthwise with a knife and put it into a pot. Add the cream, coffee and sugar and heat the liquid to 60° C. Remove the pot from the stove.
Let the liquid cool down to 40° C, and then stir in the soaked gelatine until it has dissolved well. Allow to rest for a few minutes, before pouring the liquid through a fine sieve into a bowl, or in portions into small glasses.
Place the pannacotta in the fridge overnight. Serve the next day