How to make rum panna cotta

Start by warming four 100ml ramekins to ensure the caramel doesn’t seize when you pour it in – I warm them in a low-temperature oven.

Step 2

Put 60ml water and 120g caster sugar for the caramel into a heavy-bottomed saucepan and set over a medium heat. The sugar will melt into the water and slowly the syrup will caramelise.

Step 3

Boil until a nice golden brown, about 5 minutes (I don’t stir the mixture until it starts to brown) and then pour even amounts, up to about ½cm, into the warmed ramekins. Set aside.

Step 4

In a saucepan, heat 300ml double cream and 75ml whole milk until just about to boil. Stir in 100g glucose syrup or 60g caster sugar until dissolved, and remove from the heat.

Step 5

Put 7g softened leaf gelatin leaves in a small bowl, discarding the milk they were softened in, and pour over a little of the hot cream mixture. Stir until the gelatin dissolves and then transfer to the saucepan.

Step 6

Add 1 tbsp dark rum to the mixture and check that the mixture is smooth – at this point I pour it through a sieve into a small jug.

Step 7

Fill the ramekins with the mixture and transfer to the fridge to set for at least 2 hours.

Step 8

When ready to serve, pour some boiling water into a bowl. Run a small knife around the inside edge of each ramekin to loosen the panna cotta and dip them into the hot water for about 5 seconds.

Step 9

Turn the ramekins out on to a small plate and serve.

Step 10

These are delicious served with some diced fresh clementine flesh, mixed with a teaspoon of sugar and a drizzle of rum.