In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for about 5 minutes.

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and instant espresso powder. Warm the mixture over medium heat until just steaming.

Remove the saucepan from heat and whisk in the bloomed gelatin until fully dissolved. Add vanilla extract and whisk again.

Optional: Strain the mixture through a fine sieve into a clean bowl for a smoother texture.

Divide the mixture among ramekins, filling each about three-quarters full. Cover each with plastic wrap.

Chill in the refrigerator for at least 4 hours, preferably overnight.

To serve, dip each ramekin briefly in warm water, then invert onto a plate. Garnish with whipped cream and chocolate shavings.