Peel the lemons, orange and lime, reserve the peel. Cut the fruit in segments removing the white rind. In a medium bowl, place the peels and fruit segments; add the heavy cream, milk and vanilla extract and mix well. Ingredients: In a small heat-proof measuring cup (or bowl), pour 1/4 cup of the cream, sprinkle the gelatin over the cream. Let it rest for 8-10 minutes to allow the gelatin to soften. Place the cup (with the cream) in a larger bowl of hot water. Stir the cream until the gelatin has dissolved. In a small saucepan, heat the rest of the cream (1 1 tablespoon raw sugar. Lightly spray 8 ramekins or cups and place on a baking tray. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and add in the lemongrass stalk. Bring to a boil, cover, and turn off the heat. Let infuse for 30 minutes. Make the Panna Cotta. Place the milk in a small bowl and sprinkle the gelatin over over top. Let stand for 3 to 5 minutes to soften the gelatin. Pour the milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, 2-3 minutes. Add heavy cream, honey, sugar, and salt. Stir in the gelatin until completely dissolved. In a heatproof bowl, stir together well the Greek yogurt, lemon juice and vanilla. Add the warm whipping cream and keep stirring until you have a smooth mixture. Pour the whipped cream mixture into the glasses and place in the refrigerator to stiffen. To make the lemon syrup, put the lemon juice Over medium heat, add cream, vanilla bean (split and scrape seeds), sugar and salt. Let the vanilla steep in the heavy cream and then add the milk with the gelatin to the pot. Heat until mixture registers 135 degrees on a thermometer. Remove from heat, strain mixture, then add lemon juice and zest. Stir and divide into ramekins. Add the raspberries, sugar and water to a saucepan, bring to a simmer. Cook for 5 minutes until the berries start to break down. Transfer to a blender and blend until smooth. Strain through a sieve into a container with a lid and refrigerate until chilled. Once the panna cotta is set, dip the bowls in hot water to help loosen, then run a knife This Brain Panna Cotta is a Halloween dessert that will scare and thrill your party guests! All you need is a gelatin brain mold and a little wickedness to make this holiday frightfully delicious! I go to all the stores, looking for fun ways to make the holiday extra special. While I do enjoy cute Halloween decor and treats, I prefer the dark Panna Cotta. Sprinkle the powdered gelatin over the cold water in a small bowl to bloom. Stir, then let it sit for 5 minutes. Heat the cream, milk, and sugar in a large saucepan over medium heat. Cook, stirring frequently, until steaming and hot, around 140 degrees F on a candy thermometer (affiliate link). Place 1/4 cup cool water in small microwave-safe dish. Sprinkle 2 teaspoons gelatin over top. Set aside and let soften for 5 minutes. To prepare containers, prop eight small 6-ounce jars in a muffin tin on an angle. CWqQ.