From Maria Cerulli's kitchen in Italy. 
Rum Panna Cotta
A classic dessert that's simple to make. I really enjoy it with a soft, melt-in-your-mouth texture—not too firm. With this recipe, by adding milk and just the right amount of gelatin, I found the perfect creaminess for this delicious spoon dessert.
Rum Panna Cotta
A classic dessert that's simple to make. I really enjoy it with a soft, melt-in-your-mouth texture—not too firm. With this recipe, by adding milk and just the right amount of gelatin, I found the perfect creaminess for this delicious spoon dessert.
Open in Cookpad AppSteps
- 1
Make the caramel. In a small saucepan, cook the sugar with the water until it turns a deep golden color. Pour it into the molds.
- 2
Prepare the panna cotta. Soak the gelatin sheets in a bowl of cold water for 10 minutes.
- 3
In a saucepan, heat the heavy cream, milk, sugar, and vanilla. Bring slowly to a boil. Add the well-drained gelatin, stir, and remove from heat. Add the rum for flavor.
- 4
Pour the mixture into the molds and chill in the refrigerator for at least 4 to 5 hours. When ready to serve, gently loosen the panna cotta from the edges and invert onto a small plate.
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