1 . Soak the gelatine in cold water for a few minutes
2 . Bring the cream, sugar, milk and rum to a gentle simmer in a sauce pan
3 . Simmer for 30 seconds and remove
4 . Remove excess water from the gelatine leaf and add them to the mixture, allow to dissolve
5 . Pour the mixture into individual cups, ramekins or glasses. Depends what you are using for a mould.
6 . Put them in the fridge to set for at least two hours or overnight.

For the Pomegranate Glaze
8 . Heat up a frying pan
9 . Pour in the sugar and the pomegranate juice
10 . Bring tothe boil then reduce to a simmer for 10 minutes or until thickened
11 . Remove and cool
12 . Pop the chocolate in the freezer 30 minutes before plating
13 . If you have used moulds Remove he panacotta from the moulds, drizzle with the pomegranate juice and grate over the chocolate, otherwise do it like Gordon Ramsay and simply drizzle over the panacotta in the glass.