Have ready nine 2-ounce demitasse cups or 6 small decorative dessert or custard cups.

In a small saucepan or 4-cup microwave-safe measure, combine the cream, sugar and coffee. Sprinkle the powdered gelatin on top and let it sit for at least 3 minutes to soften; if it does not become moist, stir it into the mixture (it will be lumpy) and then allow to sit. When the gelatin has softened, stir well to combine all the ingredients. Either cook over medium heat, stirring constantly, or microwave on high, stopping every 30 seconds or so to stir, just until bubbles form around the edges. Stir again, and strain the mixture through a very fine mesh strainer or a strainer lined with cheesecloth. Add the vanilla extract and mix well. Divide the panna cotta mixture among the demitasse cups or custard cups. Cover tightly with plastic wrap (making sure the wrap does not touch the surface of the panna cotta) and refrigerate until set, at least two hours. Serve cold, garnished with chocolate coffee beans or regular coffee beans.

Makes 6 to 9 servings.

A subtle, moist quick bread with a surprisingly rich and creamy texture. Apart from the sifting of dry ingredients, all the mixing steps can be done in the food processor. Cut in thin slices to serve. Wrapped well, it can be frozen for up to 1 month. Adapted from "The Joy of Coffee" by Corby Kummer (Houghton Mifflin, revised 1997).

Makes one 9-by-5-inch loaf (about 16 servings)

TURKISH COFFEE PEAR BREAD

Peel and core the pears and cut them into quarters; puree the quarters in a food processor to yield 1 1/4 to 1 1/2 cups. Reserve any remaining puree for another use.

Center a rack in the middle of the oven; preheat to 325 degrees. Lightly grease and flour a 9-by-5-inch loaf pan.

Sift together the flour, baking soda and salt into a small bowl; set aside.

In the bowl of an electric mixer on medium speed, or in a food processor, combine the butter and sugars for about 2 minutes, until well blended. Reduce the speed to low (or stop to add each ingredient, if using the food processor) and add the eggs and vanilla extract, mixing for about 1 minute. Add the pear puree and yogurt, and mix until combined. Stop mixing long enough to sprinkle the ground coffee and cardamom over the batter, then scatter the flour mixture over the top. Resume at low speed or pulse a few times, and mix just until combined. Transfer the batter to the loaf pan and bake for about 1 hour, 5 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then invert onto a wire rack and turn right side up on the rack to cool completely.