300g Caster sugar
4 Tbsp Liquid glucose
600ml Double cream
3 Leaf gelatine - soaked in cold water till soft
2 Tbsp Rum
make caramel - melt 150g sugar with 50g water and glucose - boil to caramel and cool boil milk and cream, reduce 5 mins stir in remaining sugar and rum, dissolve, add gelatine pour caramel into moulds and then slowly pour in the pannacotta mixture set in fridge.
Turn out and serve with berries