Beet Panna Cotta and Meyer Lemon Mousse

Preparation

1. Beet panna cotta

   Step 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.

   Step 2

   Meanwhile, combine gelatin and 2 Tbsp. cold water in a blender; let sit 5 minutes for gelatin to soften.

   Step 3

   Transfer beets and their cooking liquid to blender; add honey and vanilla and purée until smooth. Strain through a fine-mesh sieve into a large bowl; discard solids.

   Step 4

   Divide purée among glasses and chill until set, 3½–4 hours.

   Step 5

   Do Ahead: Panna cotta can be made 3 days ahead. Cover and keep chilled.

2. Meyer lemon mousse

   Step 6

   Bring lemon zest and juice, ¼ cup butter, and ¼ cup sugar to a simmer over medium heat in a medium saucepan, stirring to dissolve sugar. Remove from heat.

   Step 7

   Whisk egg yolks, egg, and remaining ¼ 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 ¼ cup butter, whisking until melted and curd is smooth.

   Step 8

   Transfer curd to a bowl and cover with plastic wrap, pressing directly onto surface. Chill until cold, at least 2 hours.

   Step 9

   When ready to serve, whisk cream in a small bowl to soft peaks and gently fold into curd. Spoon mousse over panna cotta.

   Step 10

   Do Ahead: Lemon curd can be made 3 days ahead. Cover and chill.