Beet Panna Cotta And Meyer Lemon Mousse

• 1/2 pound red beets, peeled, cut into 1/2" pieces
• 2 cups heavy cream
• 1/2 teaspoon kosher salt
• 1 teaspoon unflavored powdered gelatin
• 3 tablespoons honey
• 1/2 teaspoon vanilla extract
• 1 tablespoon finely grated Meyer lemon zest
• 1/2 cup fresh Meyer lemon juice
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces, divided
• 1/2 cup sugar, divided
• 4 large egg yolks
• 1 large egg
• 1/2 cup chilled heavy cream
• Six 8-ounce glasses or ramekins

1. Bring beets, cream, and salt to a simmer over medium heat in a medium saucepan. Cover, reduce heat, and simmer very gently until beets are tender, 25-30 minutes. Let cool slightly.
2. Meanwhile, combine gelatin and 2 tablespoons cold water in a blender; let sit 5 minutes for gelatin to soften.
3. Transfer beets and their cooking liquid to blender; add honey and vanilla and puree until smooth. Strain through a fine-mesh sieve into a large bowl; discard solids.
4. Divide puree among glasses and chill until set, 3 1/2-4 hours.
5. Do ahead: Panna cotta can be made 3 days ahead. Cover and keep chilled.
6. Bring lemon zest and juice, 1/4 cup butter, and 1/4 cup sugar to a simmer over medium heat in a medium saucepan, stirring to dissolve sugar. Remove from heat.
7. Whisk egg yolks, egg, and remaining 1/4 cup sugar in a small bowl until pale and thick, about 2 minutes. Whisking constantly, slowly pour hot lemon mixture into egg mixture. Transfer back to saucepan and cook over medium-low heat, whisking constantly, until curd is thickened and whisk leaves a trail, about 5 minutes. Remove from heat and add remaining 1/4 cup butter, whisking until melted and curd is smooth.
8. Transfer curd to a bowl and cover with plastic wrap, pressing directly onto surface. Chill until cold, at least 2 hours.
9. When ready to serve, whisk cream in a small bowl to soft peaks and gently fold into curd. Spoon mousse over panna cotta.
10. Do ahead: Lemon curd can be made 3 days ahead. Cover and chill.

red beets, heavy cream, kosher salt, unflavored powdered gelatin, honey, vanilla, lemon zest, fresh meyer, butter, sugar, egg yolks, egg, ramekins

Taken from www.epicurious.com/recipes/food/views/beet-panna-cotta-and-meyer-lemon-mousse-51264020 (may not work)