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This tall dessert has three flavors of gelatin; each one is also good served on its own.

Source: Martha Stewart Living, June 1996


For the Espresso-Panna-Cotta Layer

For the Espresso-Gelatin Layer

For the Vanilla-Panna-Cotta Layer


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How would you rate this recipe?
  • Amyred
    25 JAN, 2015
    I made this recipe again for Christmas, and once again, the middle espresso layer didn't gel properly--it definitely needs a little more powdered gelatin in order to hold up to the other two layers, and to be diced for the top. Other than that, it's a delicious, impressive dessert. Best to start the day before, but it's worth the extra effort. This is more of a summer dessert, but it's so good--and once again, Somersweet makes it sugar-free. Enjoy!
  • Amyred
    27 DEC, 2008
    People, people, people--if you want a delicious, impressive dessert or just something a little different, you found it right here. Finally, after meaning to try it for years, I did for Christmas. OH, YEAH!! Now, admittedly, my espresso gelatin didn't gel, but I think that was my fault, and it certainly wasn't inedible. Also, this is a great recipe for Somersizers! I used Somersweet, and while it worked perfectly, I think I needed a bit more to suit me. Love it!

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