Panna Cotta

750 grams cream
120 grams icing sugar
8 leaves of gelatine
2 Tbsp. rum

Bring the cream to the boil with the confectioner's sugar (icing sugar).
Soak the gelatine leaves in cold water to soften them. When the cream
comes to the boil remove it from the heat source. Squeeze out the gelatine
leaves and stir them into the cream. Add the rum, stir and pour into a
rectangular mould and cool. Refrigerate for 3 hours. When you are ready to
serve wrap the mould in a dish cloth dipped in hot water and overturn onto
a serving dish.

Note If you have a pastry blowtorch you can sprinkle the surface with
sugar and caramel an outer coating.

That's it!



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