Layered Mocha Mousse

1 envelope unflavored gelatin
¼ cup water
1¼ cups milk
¼ cup sugar
1 egg yolk, beaten
2 tbsp. strong brewed coffee
1½ cup whipping cream
1 tsp. instant espresso powder
1/3 cup chocolate syrup

In medium saucepan, stir together gelatin and water. Let stand 5 minutes. Stir in
milk and sugar. Cook and stir over low heat until dissolved. Slowly stir half
of the gelatin mixture into the beaten yolk. Return yolk mixture to the pan.
Cook 2 and stir 2 minutes. Cool slightly; pour into large bowl. Stir
in coffee. Chill until partially set about 1 hour, stirring occasionally.
Beat whipping cream until soft peaks form. Fold into the gelatin mixture.
Divide in half.

In small bowl, stir espresso and 1 tbsp. water until dissolved; stir into half
of the gelatin mixture. Divide this mixture evenly among eight 5 oz tumblers.
Keep the remaining whipped cream- gelatin mixture at room temp, stirring
occasionally. Chill the filled tumblers 10 minutes or until partially set.

Gently spoon remaining whipped cream-gelatin mixture on top of the partially
set layer. Cover and chill 4 to 24 hours or until set.

To serve, spoon 2 tsp. chocolate syrup over each portion. Top with whipped cream
if desired.

8 servings