Panna cotta with caramel

This is one of the most popular desserts in Italy. A dessert originally from Piedmont, a region of northern Italy. The recipe is simple and preserves us by surprise guests. I do it often when I am required in all restaurants where I work. Ingredients for 4 people: 1 lb of fresh cream, 3 oz of milk, 3 oz of granulated sugar, 1/2 oz of sheets of gelatin, 1 oz of rum liqueur. For the caramel liquid: 4 oz of granulated sugar. Preparation: Place the sheets of gelatin in cold water for 10 minutes. without overlapping. Heat the cream, milk and sugar. To wring the sheets of gelatine. Pour the gelatin into the hot mixture. Stir to dissolve the gelatin. Add the rum liqueur, little by little. Take a saucepan to make the caramel liquid. Heat the empty pan on low heat. Pour a thin layer of sugar and wait until it melts.Pour another layer of sugar and wait until it melts. Do this with all the sugar. As soon as the liquid becomes golden, the caramel sauce is ready. Pour a bit of caramel sauce in four aluminum molds, perfect disposable ones. Pour the mixture of panna cotta and put in the fridge for at least 3 hours. The panna cotta is ready to be enjoyed, served in 4 dessert plates with cookies. A delicious dessert, of course if there are children not to put rum liqueur.