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For the vanilla layer:
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In a small bowl, add the milk. Sprinkle gelatin over milk. After a few minutes stir to combine.
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Heat the heavy cream and sugar in a saucepan over medium-low heat or in the microwave. Allow it to heat and stir but do not let it boil. Once the sugar is dissolved, remove from heat.
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Pour the gelatin and milk into the hot cream mixture. Stir to dissolve all the gelatin. Add vanilla and stir.
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Divide the pudding into individual serving size oiled or buttered molds, if you'll be inverting it onto plates for serving. Use ramekins, or decorative goblets or glass dishes if serving as is.
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Refrigerate and allow to semi set, approximately 45 minutes to 1 hour before starting on the Nutella layer.
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For the Nutella layer: Repeat the directions as done for the vanilla, sprinkling gelatin into the milk and setting it aside. Then heating the cream mixture with sugar in a saucepan. Add the Nutella to the cream mixture. Once heated and well combined, take pan off flame. Pour the gelatin/milk into the Nutella cream.
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Have the Nutella panna cotta cool to the touch before pouring/layering it over the now firm vanilla panna cotta. See ideas for creative layering on the related blog post.
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Refrigerate and let it set for 2-4 hours before serving.
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Notes:
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1. You can use full fat milk here. I use skim milk to cut some of the richness. If you prefer a thicker full-bodied pudding, swap cream/half-and-half for the milk.
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2. I have added crumbled cashews and pistachios in my chocolate layer. To me the bite combined with the silk of spooned cream is unbeatable.
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3. If using sheet gelatin, know that 1 packet powdered gelatin renders .25 ounces which would be around 5-6 sheets.
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4. Makes approximately 8-10 assorted sized servings.
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5. Inspired by Pretty Little Crumbs.
