How to cook
The panna cotta with chocolate and rum is an irresistible temptation.
To soften the gelatin, soak it in a bowl of cold water.
In a small pot, pour the cream and milk. Add the sugar and the broken chocolate and put the pot on the stove. Heat it to boiling point. The liquid must not boil! Remove the pot from the heat and add the softened gelatin.
Stir vigorously until it has well dissolved. Flavor it with two tablespoons of rum. Leave the cream for 10 minutes, then pour it into suitable cups or bowls.
Once the chocolate cream has cooled completely to room temperature, transfer the cups into the refrigerator until they set well.