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 over medium heat until it becomes a dark amber colour. Do not stir, but swirl the pan if lumps start forming.

Carefully add the warm cream mixture, stirring it into the caramel while keeping the pan on the heat; the caramel may solidify at this point, so keep stirring until it melts 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 or moulds.

Refrigerate for at least 4 hours or overnight before serving.

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

Insert a toothpick into 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 place the caramel-coated hazelnut on top of the set panna cotta.