*Coffee extract can be subbed for reduced espresso. Soak gelatin sheets in cold water to soften and drain. Heat up heavy cream almost to the boiling point. Turn heat off and add sugar, coffee and vanilla, cover and let infuse for 20 minutes. Mix in the softened gelatin and sieve. Fill cups and refrigerate overnight to set.
Make a caramel a sec (caramel without water) – cook sugar to brown color, add salt. Turn heat off and deglaze carefully with the hot cream in thin stream. Turn heat back on and cook caramel sauce until smooth; for about 4 min on medium-low heat. Let cool to room temperature and transfer caramel sauce into a squeeze bottle if desired. Keep refrigerated for a couple of weeks.
Right before serving, microwave caramel sauce a few seconds and drizzle over panna cotta. Enjoy!