1. Place 2 cups of the cream and espresso beans in a medium saucepan. Scrape the vanilla bean and add the seeds and whole bean into the cream mixture and bring to a boil. Remove from heat, cover and let mixture steep for 30 minutes. Remove the vanilla bean and strain the mixture through a fine strainer into a clean saucepan and bring to a simmer.
2. Sprinkle the gelatin over the remaining 1/4 cup of chilled cream, and let sit for 5 minutes. Return the espresso cream to a simmer. Whisk in the dissolved gelatin and sugar until smooth. Pour mixture into four 1/2 cup ramekins. Chill until set, at least 2 hours.
