Ingredients:

2 cups light cream 

1 envelope unflavored gelatine powder (1/4 ounce)

2/3 cup Nutella

2 TBSP sugar

1 tsp vanilla

Pinch of salt 

Whipped cream and shaved chocolate (optional) to decorate tops

Directions:

In a small cup/bowl, add the gelatine powder to the 2 TBSP of water.

Set aside to bloom.

Place cream in a medium saucepan.

Add Nutella, vanilla, sugar and salt.

Place over medium-low heat, stirring often to allow Nutella and sugar to melt.

Heat until that goal is achieved.

Do not allow to reach a boil!

Stir gelatine mix and add to warm liquids.

Stir well.

Pour some of the liquids into individual serving containers.

Refrigerate 4 to 6 hours until set but, preferably, overnight.

Serve cold topped with whipped cream and shaved chocolate.

Makes 6 servings. 

TIPS:

You can substitute light cream with 1 cup heavy cream plus 1 cup whole milk. Do not use all heavy cream because it will make the panna cotta too solid. Also, do not use just milk because it will not set properly.

If gelatine has solidified by the time you need to add it, just pop it in the microwave for a few seconds (no more than 10!) to help dissolving it.

You can adjust Nutella and sugar amounts according to your preference. Just taste the liquid after everything has melted.