Fill a small bowl with water and add some ice cubes then submerge the gelatin sheets for 15 minutes. If using powder gelatin, you should hydrate it with 5 tablespoons of lukewarm water (just before adding it).

Warm up water and add coffee. Let it cool.

Whip up cream, then add sugar and keep beating until sugar is completely dissolved.

Drain gelatin sheets and melt in microwave for 10 seconds or in a double boiler. With the mixer on, add gelatin and beat well to homogenize. Reserve.

In a 23 cm x 13 cm (9 x 5 inches) bread pan, place a thin layer of cream (more or less like the thickness of a little finger :) ) and cover with 7 biscuits well soaked in coffee. I placed 6 biscuits side by side (two, two, two) and the last one split in two for the empty little space. Repeat until the last bit of cream and last biscuit. I made 5 layers.

Fridge for at least 1 hour. Before unmolding, leave it in the freezer for 10 minutes.

To unmold, place the pan inverted on the serving plate and give it heat, for example, with a burner/torch. You can also place it in hot water or use the cooker nozzles. When unmolded, pass a napkin to wipe the cream that has melted.

In a small pot and medium heat, let sugar lightly caramelize. It will get darker later.

Turn off the heat and, carefully, add water and mix. Wait for 5 minutes.

Add yolks in a string and mix well. Take it to medium heat for 5 minutes. Strain with a thin strainer and set aside.

Pour Caramel over the Cream and Coffee Icebox just before serving. To do so, you should warm it only to the point where they get more liquid because we do not want it too hot.