Panna cotta with rum and star anise in chocolate cups

Place the gelatine in a bowl of cold water for 5 minutes. Meanwhile, cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.

Bring the vanilla pod, marrow, whipped cream, sugar and star anise into a saucepan while stirring.

Remove the pan from the heat. Squeeze out the gelatine and add to the batter cream mixture together with the rum. Stir until the gelatin is dissolved.

Put the pan in the roasting pan in a layer of cold water and let it cool down to room temperature while stirring.

Remove the vanilla pod and the star anise and spread the panna cotta over the chocolate cups. Leave to set in the refrigerator for 1 hour covered.

Decorate just before serving with a star anise (you can not eat it).