Salted caramel panna cotta

Soak the gelatine in water in a small bowl for 5 mins until soft.

Heat the milk, cream and 4tbsp of the caramel sauce in a pan on a medium setting for 2-3 mins until steam is starting to rise but the mixture hasn’t reached simmering point. Remove from the heat.

Squeeze the excess water from the gelatine. Add the gelatine to the warm milk mixture and stir to combine until smooth.

Pour into 8 small ramekins and chill for at least 6 hrs or until set.

To make the praline, spread the almonds on a baking tray lined with baking paper. Put the sugar in a pan set over a medium heat and cook for 4-5 mins until it has turned into a deep caramel. Swirl the pan to make sure it caramelises evenly – but don’t stir.

Pour the caramel over the almonds and leave to set. Turn out onto a board and finely chop.

To serve, decorate each panna cotta with a little of the remaining 1tbsp caramel sauce, the chocolate spread and chopped praline.