Dissolve the gelatin in 4 tablespoons of water, stirring. Heat the cream in a pot on the stove, add the powdered sugar, vanilla and rum. Stir well, add the swollen gelatin, stir again until dissolved and remove the cream from the heat.
Strain if desired, in a gauze or sieve to obtain a smooth mixture. At the bottom of 4 forms, distribute small dried fruits, distribute the cream and leave in the refrigerator for several hours to set.
Serve the cream inverted in a plate. To make it easier, immerse the forms briefly in hot water and invert onto the plate.