For the panna cotta
3 small gelatine leaves
250ml/9fl oz lactose free double cream
50ml/2fl oz lactose free milk
1 tbsp dark rum
1 tsp vanilla essence
For the lime jello
1 sheet gelatine
1 tbsp water
1 lime, zest only, cut into very small strips
2 limes, juice only
Lime zest curls
Put the gelatine leaves into a bowl of cold water to soften. Place the lactose free cream and milk into a small saucepan and bring to a boil.
Add the sugar and the softened gelatine and stir until both have dissolved. Pour in the rum and vanilla essence and mix until well combined.
Remove the pan from the heat, divide the mixture between four individual glasses and chill in the fridge for 2 –3 hours.
To make the jello. Put the gelatine leaves into a bowl of cold water to soften.
Heat the sugar and water with the lime zest and juice until the sugar has dissolved and the syrup is transparent.
Remove the pan from the heat add the gelatine to dissolve. When cooled - but not set, add to the top of the set panna cotta.
Decorate each panna cotta with the lime zest curl on the side of the glass.
Recipe adapted from: Good Food