In a saucepan with a thick bottom pour a couple tablespoons of sugar. Allow it to dissolve without MIXING! Once the sugar has melted stir it and add another 2-3 tablespoons of sugar. Again, do NOT STIR! Wait until the sugar has dissolved himself. Then stir, and so to melt the sugar for the caramel to finish. The fire should be medium. Now little BY LITTLE add the HOT orange juice. Be careful! The juice will start foaming and splashing. Stir the caramel. Don't worry if the sugar will roll into a ball. Continue stirring on low heat until the sugar has completely dissolved in the juice... about 5-6 minutes. Turn off the heat, add the zest and salt caramel. Give the caramel to cool slightly and fill the bottom of the cups it. It took me 2 tablespoons of the caramel for serving. Remember that you need to leave a little caramel for the top. Put the ramekins with the caramel in the fridge.

In a saucepan with a thick bottom pour the cream and half milk. Vanilla bean cut and scrape away the seeds with a knife, add them to the cream and milk. Add the sugar, heat the mixture. Remove from the heat. In cold water soak the sheets of gelatin. squeeze them and add hot cream. Stir well to dissolve gelatin. Add rest of cream and milk, rum. Mix well.

To get the cups with the caramel and pour the Panna cotta. No need to pour to the edge, remember that the top is a thin layer of caramel and streusel. Send the cups in the fridge for 3-4 hours.

For strazile mix all the ingredients and grind them into crumbs. On a baking sheet covered with baking paper put streusel and bake in a preheated 160 degree oven until Golden -- about 10-12 minutes. Time might need less. So you need to follow the baking and not to deviate from the oven. When streusel has cooled, crumble it into small pieces.

To get cups with dessert out of the fridge, the remaining caramel is silent warm, but not hot. Pour caramel on top of the Panna cotta and sprinkle with strategem. This recipe I saw in social networks Irina Dovbenko living in Italy.. In her description of the recipe indicated that this recipe Italian pastry bows Montersino.