Wonderful Seedless Lemon Panna Cotta

Elena Besser

Ingredients

Thinly slice the lemon peels into strips.
In a medium saucepan over medium heat, combine coconut milk, ½ cup honey, and half of the lemon peels. Stir occasionally until the mixture is brought to a simmer, about 5 minutes. Once simmering, remove from heat to steep 10 minutes more.
Place gelatin into a bowl with the cold water and let sit for 5 to 7 minutes.
Add the coconut milk mixture to the gelatin, and whisk until the gelatin dissolves and no lumps remain. Whisk in the vanilla bean paste. Strain the mixture through a sieve and divide into ramekins. Refrigerate for at least 3 hours.
In a saucepan over medium-low heat, combine POM Juice, ½cup honey, salt, and Wonderful Seedless Lemon juice. Cook, stirring occasionally, for 45 minutes or until the mixture has thickened and coats the back of a spoon. Remove from heat and cool the glaze completely.
Add the remaining lemon peels to a small saucepan and cover with water. Once boiling, cook for an additional 2 to 4 minutes. Strain and repeat once more. Set the lemons peels aside.
In the same pot, combine 1 cup water with 1 cup honey. Cook over medium-low heat, stirring occasionally, until the honey has dissolved, about 5 minutes. Add the lemon peels and cook for an additional hour, or until they are translucent and the liquid has thickened. Remove from heat and transfer to a bowl to cool.
To serve, top the panna cotta with the pomegranate glaze and candied lemon peels.

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Wonderful® Seedless Lemons