Place the cream, sugar and espresso in a saucepan and bring to a boil.
After the cream has come to a boil, remove from the heat. Squeeze the excess water from the gelatine sheets and add to the pot. Stir to allow the gelatine to melt into the cream.
Pour the mixture into small panna cotta moulds and place the moulds in the refrigerator for at least 3 hours.
serve in the mould or, if you want to serve on a plate, hold the mould in hot water for a few moments and then turn over on to a plate and tap the base a couple of times.