Lemon Panna Cotta with Pomegranate Raspberry Gelee

Lemon panna cotta is a lovely rich dessert, the pomegranate raspberry gelee layer is wonderfully refreshing and an amazing tart contrast to the cream layer. Adapted from  The Wicked Noodle, this may be my new favorite dessert. Panna Cotta may take a couple of hours to chill in the fridge before it’s fully set.

2 cups heavy cream

¼ cup sugar

1 lemon zested

1 packet powdered gelatin

¼ cup water

1 ½ tsp vanilla paste

Warm cream, lemon zest and sugar until the sugar is melted then take off heat. Bloom the gelatin over the water for 1 minute, then microwave for 30 seconds and add to the cream mixture along with the vanilla paste. Pour into a pie plate or individual glasses/parfait cups and chill. Make the pomegranate raspberry gelee.

Pomegranate Raspberry Gelee:

1 pint fresh raspberries

½ cup pomegranate juice

3 Tbsp sugar

1 packet powdered gelatin

¼ cup water

1 shot framboise liqueur

In a blender mix the raspberries, pom juice and sugar until mixture is blended and fine. Sieve the mixture through a strainer to remove seeds into a medium bowl. Bloom the gelatin over the water for 1 minute then microwave for 30 seconds. Add to the raspberry mixture along with the framboise. The panna cotta should be set or nearly set, pour on top and chill till set before serving.