Instructions

• Place the unopened can of sweetened condensed milk in a large pot and cover it completely with water (at least 2 cm above the can). Bring to a gentle simmer over low heat and simmer for 4–5 hours, keeping the can fully submerged; check periodically and add more boiling water if needed.
• Turn off the heat and allow the pot and can to cool completely to room temperature before removing the can. Do not open the can while hot.
• Open the cooled can, stir the caramelized condensed milk until smooth, and measure out 75 g of this caramel for the panna cotta. Reserve the remaining caramel for serving.
• Soften the 5 g sheet gelatin by placing it in a bowl of cold water for about 5 minutes, then remove and gently squeeze out excess water.
• Heat 300 ml heavy cream in a saucepan over medium-low heat until it is steaming and just below boiling (small bubbles at the edge); do not let it boil.
• Remove the cream from the heat, add the softened gelatin sheets, and stir until the gelatin is completely dissolved.
• Stir the measured 75 g caramel into the warm cream until smooth and fully combined.
• Divide the mixture evenly between 3 glasses. Let cool to room temperature, then refrigerate for at least 3 hours, until set.
• Just before serving, coarsely chop the 50 g toasted hazelnuts (or walnuts) and sprinkle them over each panna cotta. Drizzle with the reserved caramel and serve.