Panna cotta with plums not only adds variety to the dessert plate! like all blue and red fruits, plums are particularly rich in flavonoids. These vegetable colourings act as antioxidants, which act like a protective mantle around the body cells, protecting them from disease-causing free radicals.
To avoid splashes, which are difficult to get out of clothes, hold the pomegranate in a bowl of water while removing the seeds. Then the contents of the bowl can be poured over a sieve.
Slit vanilla pod lengthwise and scrape out seeds. Combine cream with sugar and vanilla seeds and pod, bring to a boil, stirring. Reduce temperature and simmer for about 8 minutes on low heat. Soak gelatine in a bowl of cold water. Remove vanilla pod from cream and remove pan from heat. Squeeze gelatine well and add to vanilla cream, whisk until gelatine is dissolved. Cool cream, stirring occasionally (for best results, in ice bath).
Rinse and halve plums, pit and combine with rum.
Rinse 4 ramekins with cold water, place 3 plum halves into each and pour cream over. Refrigerate for 3 hours.
Before serving, garnish cream with remaining plum halves and pomegranate seeds. Serve.