Soak the gelatine in cold water to soften.
Beat yolks with sugar until foamy.
Bring milk to a boil, pour the yolk misture into the milk on a tiny stream, always mixing.Put the pan on a low fire and cook without bringing it to a boil until the cream coat the spoon.Turno off fire and stir in the gelatine, drained from water excess.Mix until the gelatine is completely dissolved. Add now the coffee, let the misture cool.
Whip the milk cream until stiff* and add this to the mixture, stirring gently, until well combined.
Pour the cream into the mould and sit in fridge for at least 6-8 hours.
Serve with dark chocolate shards, whipped cream or whatever you like.