Sweet Almond Cream

In 1-cup glass measuring cup, evenly sprinkle gelatin over 1/4 cup water; let stand 2 minutes to allow gelatin to soften slightly. Meanwhile, in 2-quart saucepan, heat cream, brown sugar, lemon peel, and salt over medium-high heat just until mixture begins to boil, stirring occasionally. Remove saucepan from heat; discard lemon peel. Stir softened gelatin into mixture in saucepan; heat over medium heat 2 minutes or until gelatin dissolves completely, stirring frequently. Remove saucepan from heat. Add milk and liqueur to saucepan and stir until blended. Pour mixture into eight 4-ounce ramekins or custard cups. Place ramekins on jelly-roll pan for easier handling. Cover and refrigerate overnight.