Heat a medium-sized pot on medium flame. Add full cream, caster sugar, and whole milk to the pot and mix it well. Get caster sugar in early so that we can prevent milk and cream from boiling too soon.

If you like you can add in a splash of the rum. Once the mixture in the pot becomes a slight boil, turn off the flame and add gelatin. Whisk gelatin into the cream mixture by using the balloon whisk until gelatin dissolves completely into the cream mixture and you are looking for a smooth and silky texture in the pot.

Now it is time to prepare our Panna Cotta molds. This mold could be anything from ramekins, wine glasses, or shot glasses. Afterward, pour prepared cream in each of the molds evenly and leave some space to add glaze later. Now we will set our Panna Cotta by putting it into the fridge for about 30 minutes to 1 hour.

Meanwhile, we will prepare our glaze by taking a large frying pan over a medium flame and will heat the pomegranate juice and caster sugar in it.

Heat the mixture to boil until its amount reduces down to a sticky syrup consistency.

Transfer this glaze into a measuring jug or cup and allow it to cool

We will remove our Panna Cotta from the fridge 5 mins before serving and it should not be too firm ideally but it should be slightly bouncy which is ideal like you are having ice cream.

Now we will pour out pomegranate glaze over Panna Cotta carefully ensuring that you don’t overdo it.

If your kids like you can also add some dark chocolates over it and can top it with raspberries or fresh pomegranate.