Instructions: Sprinkle gelatine over 4 tbspn of water in a smal pan and leave to soften for 5 minutes or so.

Stir over a low heat to dissolve without letting it get anywhere near boiling.

Heat the cream with the milk and sugar until it boils.

Draw off the heat and stir in the rum and the gelatine.

Rinse out six small ramekins or dariole moulds with cold water but do not dry.

Place a marron glace in each one then pour over the panna cotta mixture.

Cool then chill until set.

To unmould dip the moulds into hot water for about 30 seconds run a knife around the edge then invert on to serving plates.

Panna cotta is a northern italian baked custard served in small quantities since it is so rich. It is made in an area that also produces fabulous marrons glaces and though the two are not normaly paired they do go together well.

Serves 6

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