Espresso Panna Cotta Mousse - ☺♥

Espresso Panna Cotta Mousse

Now we are talking about the real thing … dessert thing, that is. Sue Gale generously provided this recipe for what I can best describe as a to die for mousse, with a hint of coffee flavor. She spoiled Janet and me on our first trip together to Russ and Sue’s home in MA.

Serves four.


1 cup whole milk

3 tsp. unflavored powdered gelatin

3 cups heavy cream

6 tsp. instant espresso powder, heaping

1/2 cup sugar

pinch of salt

1 small white chocolate bar, shaved

1 small dark chocolate bar, shaved


Put the milk into a 4 qt. Saucepan and sprinkle the gelatin over the top. Let it stand for five minutes to soften the gelatin. Turn on heat to medium and stir only until the gelatin dissolves. Do not boil. It will only take about 2 to 3 minutes.

Add the cream, espresso powder, sugar and salt. Stir over low heat until the sugar dissolves … about 3 to 4 minutes.

Remove the saucepan from the heat and let it stand and cool slightly.

Pour the mixture into 4 martini glasses, dividing equally.

Cover each glass and refrigerate, stirring every 20 minutes for the first hour.

(I’d like to try keeping the mousse in one container instead of the individual martini glasses as the processing would be easier. Then, when the mixture is set I would dispense it gently into the martini glasses.)

Chill until set, at least 6 hours and up to 2 days.

When ready to serve, use a vegetable peeler to shave about 1 tbsp. of each type of chocolate over each panna cotta.

Serve cold.