- Melt the agar-agar with fresh milk inside a glass.
- Boil half the cream with sugar and coffee in a saucepan and add the milk with agar-agar. Keep stirring and let it cook for 2-3 minutes after it has started simmering. The mixture will tend to thicken. Try to maintain a creamy consistency, because the more the mixture will cook, the more it will solidify.
- Remove the saucepan from the stove and let it cool down completely; stir a few times.
- Meanwhile, whip the remaining cream, which should be very cold from the fridge.
- Blend it in cream and coffee, now cold, and stir gently. Divide the mixture into 6 dome-shaped molds. Let them slightly cool down and lay the ladyfingers down on them. Cover with wrap and place in the refrigerator for at least 3 hours.
- Agar-agar usually thickens without being stored in the refrigerator, but since the mixture also contains cream it is better to store it in a cool place.
- Once the mixture is ready, pass the blade of a knife on the edge of each mold and turn them over on a plate.
Note: if you don’t have dome-shaped molds, you can use small bowls or glasses. Simply lay the ladyfingers on the bottom and cover with coffee panna cotta.