For the coffee cream with eggnog-vanilla whipped cream, first prepare the coffee cream. Whip the whipped cream until stiff and chill. Grind the coffee coarsely, heat a high saucepan slightly, add the coffee grounds and heat, stirring constantly, until it starts to smell strong.
Add the finely ground sugar and let it caramelize a little. Pour 1 cup of water and let it thicken a lot, stirring constantly, so that a kind of coffee extract is formed.
Fold in soaked gelatin and stir until gelatin no longer pulls strings and is completely dissolved. Pull the saucepan off the heat and let cool again, stirring constantly. Then fold in the stiffly whipped cream, pour into 4 serving bowls and chill in the refrigerator for at least 4 hours.
For the eggnog-vanilla whipped cream, put the liquid whipped cream, as well as the vanilla sugar into a creamboy. Soak the gelatin and dissolve in the slightly warmed eggnog, stirring until the gelatin no longer pulls threads. Let cool while stirring and add to the whipped cream in the creamboy. Close, turn on the pressure cartridge and shake vigorously, also put in the refrigerator.
For the decoration, coarsely grind the hazelnuts and heat them in a non-stick pan. Sprinkle with the vanilla sugar and sugar and allow to caramelize. Let cool on a parchment paper. To serve, drizzle the whipped cream over the coffee cream