Does gelée sound like the most pretentious thing ever? Maybe, but it sounds a lot better than Jell-O. I could have called it jelly, but isn't that something you spread on toast? Gelatin just doesn't sound very appetizing. Whatever you call it, this is a super easy and delicious dessert. It's summery and refreshing, but uses one of winter's most popular fruits. It's not too sweet and only takes a few minutes to make.
I prefer a soft set, but if you would like to unmold this, use 1 teaspoon gelatin for each layer. Of course, you can also reverse the layers if you want the gelee on top. —MaryMaryCulinary
4 1/2 cup ramekins
Clementine gelee layer
freshly squeezed, strained clementine juice (I used 7 clementines)
sugar (optional, if clementines aren't sweet)
Place 1/4 cup clementine juice in a small saucepan and sprinkle the gelatin over top. Let stand 5 minutes, then heat, stirring, over medium-low heat until gelatin is fully dissolved.
Add the rest of the juice and the Amaretto and stir. Divide amongst 4 small ramekins, using 1/4 cup of mixture in each. Refrigerate for at least 2 hours, until set.
Vanilla panna cotta layer
Place 1/4 cup cream in a small saucepan and sprinkle gelatin over top. Set aside for 5 minutes. then heat, stirring, over medium-low heat until gelatin is fully dissolved. Add the sugar and the rest of the cream and stir until sugar is dissolved. Add vanilla. Cool to room temperature, then pour over set clementine layer, pouring over the back of a spoon to keep layers intact. Refrigerate over night, and garnish with candied orange peel, if desired.