Instructions

• Soak gelatin in a little cold water until soft.
• Grab a heavy based pot and add cream and sugar.
• Split and scrape out vanilla pod. Add whole pod and vanilla extract.
• Gently bring to a boil, then take off the heat and allow to cool slightly to 55° C.
• Mix in gelatin until dissolved.
• Mix in rum, then strain through a fine sieve.
• Add to moulds and refrigerate (preferably overnight) until set.
• To make the sauce
• Add berries to small pot with 1 ½ tbsp sugar.
• Cook on a low heat for 15 minutes.