Panna cotta with rum

Put in a pot of cream, sugar and vanillin.

Bring to simmer over low heat (the eye that does not come on at all) stirring occasionally.

To boil pour the isinglass squeezed well to remove water from a mescolatina and add the rum.

Let simmer 2 minutes mixing again.

Shut down and transfer or in individual ramekins or into a mold cake type.

Wait for it to cool a little and then whisk in the refrigerator for at least 8 hours.

If you want to overdo it with rum inumidisci the mold before pouring the cream.

Spend 8-10 hours empty the mold gently, just the warmth of hands and a few minutes of patience but you can help by cutting the edges with a thin knife.

Cut into slices and serve.