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1
In a cup sprinkle gelatin over milk and let soften.
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2
In a large saucepan whisk together confectioners' sugar, vanilla beans, salt, and 2 cups heavy cream and bring just to a boil over moderately low heat, stirring occasionally.
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3
Remove pan from heat and scrape seeds from vanilla beans into liquid (discard pods).
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4
Add gelatin mixture, stirring until dissolved.
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5
Pour mixture into a large metal bowl and chill, stirring occasionally, until cooled to room temperature, about 1 hour.
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6
Make praline cream while mixture is cooling.
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7
In a small saucepan cook granulated sugar, corn syrup, and water over moderate heat until a light caramel.
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8
Stir in hazelnuts and baking soda (mixture will foam up) and immediately spoon onto a sheet of foil.
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9
Cool praline and break into chunks.
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10
Praline may be made 1 week ahead and frozen, wrapped in foil.
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11
In a dry heavy saucepan, cook granulated sugar over moderate heat, without stirring, until it begins to melt.
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12
Continue cooking sugar, stirring with a fork until melted, and then swirling pan, until a deep golden caramel and remove pan from heat.
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13
Add water (mixture will bubble up) and simmer, stirring, until caramel is dissolved.
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14
Cool sauce and chill until cold.
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15
Sauce may be made 1 week ahead and chilled, covered.
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16
Before serving, thin sauce with water if necessary.
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17
In a small bowl, whisk sour cream until smooth.
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18
In a chilled bowl with chilled beaters of an electric mixer, beat remaining cup heavy cream until it just holds stiff peaks.
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19
Gently fold sour cream into whipped cream.
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20
Gently fold sour cream mixture into cooled gelatin mixture until smooth and pour into a 6 1/2-cup mold or bowl.
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21
Chill panna cotta, covered, at least 4 hours (until firm) and up to 2 days.
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22
To unmold panna cotta, loosen edge and dip mold or bowl into a slightly larger bowl filled halfway with hot water.
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23
Invert mold or bowl onto a platter with a raised edge.
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24
Stir praline into caramel sauce and pour over panna cotta.
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25
Cut panna cotta into wedges and spoon sauce over each serving.
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26
Preheat oven to 350F.
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27
In a baking pan, toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly and skins blister.
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28
Wrap nuts in a kitchen towel and let steam 1 minute.
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29
Rub nuts in towel to remove as much of skins as possible and cool.
