Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.

Put the cream, milk and vanilla extract into a mug and heat it in the microwave for 40 seconds.

Put the sugar in a heavy bottomed saucepan and melt it on medium heat until it becomes a dark amber colour. Do not stir, but if lumps start forming swirl the pan around.

Carefully add the warm cream mixture stirring it into the caramel and keep it on the fire (it may solidify at this point, so keep stirring and the caramel will melt again).

Add the sea salt and mix.

Squeeze the excess water from the gelatine sheets and add them to the hot caramel cream. Mix well until completely incorporated.

Strain the mixture into glasses/moulds.

Refrigerate for at least 4 hours (or overnight) before serving.

Melt the sugar in the water over a medium fire and let it become a medium dark amber.

Insert a toothpick in each hazelnut and dip them in the caramel, then keep them upside-down to drain the excess caramel, until it solidifies.

Remove the toothpick and put the caramel coated hazelnut on top of the set panna cotta.