Dust with sugar and tap out excess (the upward strokes and dusting of sugar will give soufflé mixture something to cling to as it climbs above
top edge of ramekin); set aside.
To unmold the panna cottas, run a thin knife around the
top edge of each ramekin to release the sides, and invert it onto a plate; you may have to shake the ramekin gently to get the panna cotta to release onto the plate.
These easily came out of the ramekins (they shrink over time, pulling away from
the edge of the ramekin and making it super simple to flip out).
Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over
the edge of the ramekin.
Fold the excess dough under itself and use the tines of a fork to press the dough against
the edge of the ramekins.
Pour the mixture into eight six - ounce ramekins, using a damp cloth to wipe
the edges of the ramekins clean.
Spread meringue over filling all the way to
the edge of the ramekin.
Run a spatula along
the edges of each ramekin (outside the parchment paper) and pop out the mousse.