A bean recipe for every taste:
Put the whipping cream (1) in a saucepan, heat briefly, remove from the kitchen stove and then add the whole coffee beans. Then transfer to a large enough bowl, cover with cling film and place in the refrigerator for one night.
Soak the gelatine leaves in cold water.
Beat the egg yolks with the sugar in a baking bowl until smooth and creamy.
Pour the whipped cream with the coffee beans through a fine sieve to the egg yolk mixture. Now beat the mixture over a bain-marie with a whisk until it reaches about twice its volume.
In the meantime, cut off the white chocolate and let it melt in the water bath. Add the melted white chocolate to the egg yolk-whipped cream mixture form and fold in.
Remove the leaf gelatine from the water, squeeze it out and stir it into the whipped mixture. When the gelatine has completely dissolved, remove the mixture from the water bath and whip for a few minutes until cooled.
Whip the whipped cream until stiff (2) and fold in. Pour the mixture into a large enough bowl or into individual ramekins. Cover with cling film and set in the refrigerator for about four to six hours, preferably overnight.