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Mini Mousse Panna Cotta!
This dessert makes for the perfect end of a delectable meal

Ingredients
  • -CHOCOLATE LAYER-
  • 3 cups milk
  • 1 non instant chocolate pudding
  • 1 unwhipped J&J Cream Cheese
  • ½ stick Mehadrin Butter
  • 1/3 cup sugar
  • 1 bar dairy chocolate
  • -VANILLA LAYER-
  • 8 oz Mehadrin Vanilla Pudding
  • 1 unwhipped J&J Cream Cheese, room temperature
  • ½ Mehadrin Butter, softened
  • 2 Tbsp. confectioners sugar
  • ½ lemon, squeezed
Mini Mousse Panna Cotta!
This dessert makes for the perfect end of a delectable meal

Instructions

Place the milk in a medium saucepan on
medium flame. Slowly add the pudding, stir
constantly, and then add the remainder of
the ingredients. Keep stirring until all is well
combined and starts to boil. The mixture will
thicken.
Remove from heat.
Lay the glasses (or dish you are using) on a
diagonal, using an empty egg carton, muffin
tins, or larger drinking glasses (You’ll need to
experiment with the glass you wish to use.)
Fill with chocolate mousse until your desired
amount is reached and refrigerate until set.

In a bowl, add all the ingredients and mix well.
If the mixture isn’t smooth, pulse with a hand
blender.
Remove the glasses with chocolate mixture from
the fridge. Lay them on the opposite diagonal
this time and fill with the vanilla mixture.
Refrigerate/freeze until set and serve cold.

 

Ingredients
  • -CHOCOLATE LAYER-
  • 3 cups milk
  • 1 non instant chocolate pudding
  • 1 unwhipped J&J Cream Cheese
  • ½ stick Mehadrin Butter
  • 1/3 cup sugar
  • 1 bar dairy chocolate
  • -VANILLA LAYER-
  • 8 oz Mehadrin Vanilla Pudding
  • 1 unwhipped J&J Cream Cheese, room temperature
  • ½ Mehadrin Butter, softened
  • 2 Tbsp. confectioners sugar
  • ½ lemon, squeezed
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