Panna cotta with raspberries and walnut praline

For the Panna cotta

1. Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
2. Pour the milk and cream into a saucepanwith the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat.
3. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
4. To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won’t drop out, carefully dip the ramekin in a bowl of warm water to loosen it.
5. Serve with the fresh strawberries and praline.

For the praline

1. Warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour.
2. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown – about 2 mins.
3. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
4. Finely chop the cooled praline by hand or in a food processor.