Lemon Panna Cotta
"Italian for cooked cream, this elegant, softly set custard is smooth as silk and packs a welcome jolt of lemon. If unmolding each one seems like a chore, simply serve them in their ramekins...."
INGREDIENTS
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2/3 cup sugar
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Finely grated peel of 5 to 6 large lemons (1/3 cup)
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2 cups half-and-half
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1 tablespoon unflavored powdered gelatin (from two 1/4-ounce packets)
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2 cups heavy cream, chilled
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1/2 cup fresh pomegranate seeds, for garnish
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