Macadamia-Rum Panna Cotta

• 2 1/2 teaspoons unflavored gelatin (from 1 envelope)
• 3 tablespoons cold water
• 2 cups plain whole-milk yogurt
• 2 teaspoons macadamia nut extract
• 3 cups heavy cream, divided
• 3/4 cup granulated sugar
• 3 tablespoons plus 2 tsp. dark rum, divided
• 1/2 cup jarred caramel sauce
• Fleur de sel

1. Sprinkle gelatin in cold water in a small bowl. Stir and let stand 10 minutes.
2. Meanwhile, whisk together yogurt, macadamia extract, and 1 1/2 cups of the cream in a large bowl. Heat sugar and remaining 1 1/2 cups cream in a small saucepan over medium; bring to a simmer, stirring until dissolved. Remove from heat; stir softened gelatin into hot cream mixture until dissolved. Pour hot cream-gelatin mixture and 3 tablespoons of the rum into yogurt mixture, and stir until blended. Divide custard among 8 (4-ounce) ramekins, and chill, uncovered, until thoroughly chilled, about 30 minutes. Cover with plastic wrap, and chill 8 hours or overnight.
3. Heat caramel sauce with remaining 2 teaspoons rum in a small saucepan over low until warm, about 1 minute. Cool slightly, and spoon a thin layer of caramel rum sauce on each custard; sprinkle with fleur de sel, and serve.

unflavored gelatin, cold water, milk, heavy cream, sugar, dark rum, caramel sauce

Taken from www.myrecipes.com/recipe/macadamia-rum-panna-cotta (may not work)