Vanilla panna cotta on clementine Amaretto gelée

Does gelée sound like the most pretentious thing ever? Maybe, but it sounds a hell of 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. And it only takes a few minutes to make.

Clementine gelée layer
1 cup freshly squeezed, strained clementine juice (I used 7 clementines)
1-2 tablespoons Amaretto
¾ teaspoon powdered gelatin*
Panna cotta layer
1 cup light cream or heavy cream ( I used mostly whole milk with some cream)
2 tablespoons sugar
1 teaspoon vanilla extract or vanilla bean paste (or more Amaretto)
¾ teaspoon powdered gelatin*

1. For the clementine layer: Pour ¼ cup juice into a small saucepan and sprinkle 1 teaspoon gelatin over the top. Let stand a few minutes, then heat over medium-low heat, stirring, until gelatin is completely dissolved. Add the rest of the juice and the Amaretto. Divide amongst 4 small ramekins or pretty glasses (¼ cup in each). Refrigerate for 2 hours, or until set.
2. For the panna cotta layer. Pour ¼ cup cream and the sugar into a small saucepan and sprinkle 1 teaspoon gelatin over the top. Let stand a few minutes, then heat over medium-low heat until the gelatin is dissolved. Add the rest of the cream and the vanilla and carefully pour over the clementine layer. Cover and refrigerate for a few hours, or overnight. 
3. Serve with some candied orange peel or a cookie. Makes 4 small ramekins.

*This is enough gelatin to give a very soft, wobbly set, but not enough that you can turn the dessert out onto a plate. If you'd like to do that, use 1 teaspoon of gelatin for each layer and then refrigerate overnight.