Nutella Panna Cotta

Soak the gelatin sheet in a bowl of cold water for about 10 minutes.

In a saucepan over medium low heat, heat the heavy cream and sugar and cook for about 15 minutes, making sure it never reaches boiling point.

Then take the gelatin out of the water, squeeze it and add it to the hot cream and stir well until it dissolves.

In your microwave warm up the Nutella (just a few seconds until it softens) then add it into the cream and stir well until all ingredients are well combined.

Pour the mixture into aluminum muffin cups and refrigerate for about 4 hours.

When ready to serve, gently remove your panna cotta from the aluminum cups, put them onto serving plates, drizzle the top with hazelnut syrup and serve!