1. Grease 2 ramekins or individual moulds.
2. Dissolve gelatine according to instructions on pack.
3. Place cream, sugar, rum and vanilla pod in a pan, stir and bring to the boil and remove from heat.
4. Remove vanilla pod, scrape out seeds and return seeds to the pan, stir in gelatine, pour into ramekins and refrigerate until set.
5. Decant pannacotta by immersing base of ramekins in bowl of hot water and loosening sides with a knife.
6. Place pannacotta on a plate and dust with sieved cocoa powder.
Wine suggestion:
Moscatel de Valencia Rose, Spain: A naturally sweet delicate rosé. Fresh and fruity and lower in alcohol than most dessert wines.