Method

• 1.
  Lightly grease the base and sides of six 1-cup (250ml)-capacity plastic panna cotta moulds.
• 2.
  Place gelatine in a bowl of cold water and soak for 5 minutes to soften.
• 3.
  Place the milk, sugar, vanilla and hazelnut in a medium saucepan over medium-high heat and bring to a gentle simmer (do not boil). Remove from the heat and stand for 20 minutes to infuse. Squeeze out excess water from the gelatine and stir into the milk mixture with the cream. Strain mixture through a fine sieve into a jug. Divide panna cotta mixture among prepared moulds, filling about two-thirds of the way and chill for 6-8 hours, or overnight until set.
• 4.
  For the chocolate ganache, place the chocolate in a heatproof bowl. Place the cream in a small saucepan over medium heat and bring to just below the boil. Pour the cream over the chocolate and stir until the chocolate is melted and the mixture is smooth.
• 5.
  Meanwhile, for the praline, place the hazelnuts on a small lined baking tray. Place the sugar with 2 tbs water in a small saucepan over low heat. Cook, swirling the pan, until the sugar has dissolved, brushing the side with a wet pastry brush to dissolve any sugar. Increase the heat to medium and cook for 6-8 minutes until deep golden brown. Pour over the hazelnuts and allow to cool completely. Break the praline up and place in a small food processor and whiz to finely chop.
• 6.
  Invert panna cotta onto serving plates and remove from moulds. Spoon over the chocolate sauce and sprinkle with the praline to serve.