Meyer Lemon Verrines with Pomegranate

¾ cup heavy cream

2 teaspoons gelatin

¼ cup plus 2 tablespoons sugar

1 tablespoon grated Meyer lemon zest

¾ cup buttermilk

3 tablespoons Limoncello

1/3 cup freshly squeezed Meyer lemon juice

¼ cup pomegranate arils

 

Measure ¼ cup of the cream into a small bowl and slowly sprinkle over 1 ¼ teaspoons of the gelatin. Combine the remaining ½ cup of cream, 3 tablespoons of the sugar, and lemon zest in a small saucepan. Heat to a bare simmer. Whisk in the gelatin mixture and strain through a fine mesh sieve. Whisk in the buttermilk and chill over an ice bath until just beginning to thicken. Divide among 3 dessert cups. Refrigerate for about an hour, or until set.  

 

Slowly sprinkle the remaining ¾ teaspoon of gelatin over the Limoncello. Combine the remaining 3 tablespoons of sugar and lemon juice in a small saucepan. Heat to a bare simmer. Whisk in the gelatin mixture and strain through a fine mesh sieve. Chill over an ice bath until just beginning to thicken. Divide among the dessert cups. Refrigerate for about an hour, or until set. 

 

Divide the pomegranate arils among the dessert cups and serve immediately.

 

Makes 3 servings. Read this if you’re curious about verrines. You will need about 2 large Meyer lemons for this recipe.

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