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1
In a small bowl, sprinkle the powdered gelatin over 1/4 cup of the milk and let stand until the gelatin is softened, about 5 minutes.
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2
In a medium saucepan, combine the remaining 2 1/2 cups of milk with 2 tablespoons of the sugar and the salt and bring just to a simmer over moderately heat.
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3
Remove the milk from the heat and whisk in the softened gelatin until dissolved.
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4
In a large microwave-safe bowl, melt the chopped chocolate at high power in 10-second intervals.
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5
Gradually whisk in the hot milk mixture until creamy.
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6
Strain the panna cotta mixture through a fine sieve into a large measuring cup.
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7
Lightly brush six 1/2-cup ramekins with oil and set them on a baking sheet.
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8
Carefully fill the ramekins with the panna cotta mixture and refrigerate them for about 2 hours, until the panna cottas are firm.
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9
Meanwhile, line a baking sheet with a silicone mat or lightly oiled parchment paper.
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10
In a small bowl, toss the pepitas with the cinnamon and nutmeg.
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11
In a medium saucepan, combine the remaining 3/4 cup of sugar with 1/3 cup of water and cook over high heat, swirling the pan gently, until a medium amber caramel forms, about 6 minutes.
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12
Remove from the heat and swirl in the butter and spiced pepitas.
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13
Pour the brittle onto the prepared baking sheet and spread it in a very thin layer.
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14
Let cool completely, about 20 minutes, then crack it into shards.
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15
Run a knife around the panna cottas and invert onto plates.
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16
Garnish with the pepita shards and serve.
