White coffee cream with Willpoppers

As an intermediate layer for an entremet or as a stand alone panna cotta, or garnish for plated dessert

1 liter cream
120 grams sugar
2.9 grams iota carrageenan
100 grams Willpoppers
24 grams coffee beans
1 star anise (seeds removed)
1 cinnamon stick from ceylon
3 cardamon pods (seeds removed)
1 clove

Infuse the coffee beans, star anise, cinnamon, cardamon, and clove in the cream for 24 hours at room temperature (provided your room is not in Bali). The following day, strain out the aromatics. Your cream should still be white. Rectify weight of cream to 1000 grams, adding plain cream if necessary. (you can also make the infusion with slightly more cream.). Bring the cream and 100 grams of sugar to a boil. Add the carrageenan iota (previously mixed with remaining 20 grams of sugar (to avoid clumping). Give a quick boil, mix well with immersion blender, and strain. Allow to cool to room temperature, and then refrigerate until cold. Allow to mature for 6 to 24 hours for the flavors to develop. Whip until soft peaks form, and then set in desired mold. Freeze in blast chiller, unmold, and coat evenly with poppers. Serve immediately.

Will powders used:
Willpoppers >>