Ingredients

Steps

• Soften the gelatine leaves in a bowl of cold water.
• Boil cream and milk in a small saucepan.
• Dissolve the sugar and softened gelatine into the hot liquid.
• Stir in the dark rum and vanilla essence until combined.
• Pour the mixture into four individual ramekins.
• Chill in the fridge for 2 to 3 hours until set.
• Heat sugar, water, lime zest, and juice in a pan until transparent.
• Cool the lime syrup to room temperature.
• Briefly dip ramekins in hot water to release panna cottas onto plates.
• Garnish with beetroot cubes and drizzle with lime syrup.