Heat a pan well and pour in a couple of tablespoons of sugar. When it starts to melt, add more sugar, stirring only when the sugar has melted. Continue this process until all the sugar is used. Once all the sugar is added and stirred, it should become amber/golden and transparent.

Lower the heat and pour in the hot coffee. Be careful as a lot of steam will be created and the sugar will sizzle. Keep your hands away.

Stir and let it cook for a minute.

Let's focus on the panna cotta. Soak the gelatin sheets in cold water.

In a pan, pour the cream, sugar, and vanilla. Bring to a boil. Remove from heat and mix in the milk. Squeeze the softened gelatin and dissolve it in the cream using a whisk. Now add the rum and mix well.

Take some molds or silicone molds (for convenience, I recommend placing them on a tray before filling). Pour in the coffee caramel and then the cream. Let everything cool. Then cover with plastic wrap and refrigerate for 3 to 4 hours.

Put in the freezer. Preheat the oven to 340°F (170°C). When it reaches temperature, take the tray with the crumbled dough and bake for 10 minutes.

Once baked, let them cool. If they have stuck together during baking, don't worry, break them apart by hand.

When the cream has set, take the molds, loosen the cream from the edges with a knife, and invert onto a plate. Arrange the streusel next to the cream and serve.

If you prefer, you can use glass cups. This way, you can enjoy the dessert without transferring it, with the crunchy topping in the glass as a finishing touch.

Remember, never add alcohol to liquids that are too hot, as it will evaporate and lose its flavor.