Perhaps your new favorite bean dish:
Roast the coffee beans in a frying pan. Pour the milk and add the vanilla bean cut lengthwise and the sugar. Bring to a boil once, remove from the heat and cool. Leave the milk to infuse in the refrigerator for 12 hours with the lid on.
Pour the flavored milk through a sieve. Heat the rum and let the cooled soaked, well squeezed gelatine melt in it.
Mix with the milk and refrigerate until the milk begins to gelatinize.
Whip the whipped cream until stiff and fold in evenly. Divide the mixture evenly among 4 ramekins and refrigerate for at least 2 hours.
Dip the ramekins in hot water and turn out the cream onto precooled plates. Serve with amaretti.
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