For the Panna Cotta

1. Heat the cream and milk
   Start by combining the pouring cream and full cream milk in a medium saucepan. Place the pan over medium heat, stirring occasionally to prevent the milk from scorching. You’ll want to heat the mixture until it’s just below the boiling point, with small bubbles forming around the edges. Once it’s heated through, remove it from the heat and set it aside.
2. Soften the gelatine
   While the cream mixture is heating up, take your gelatine leaves and place them in a bowl filled with cold water. Make sure the gelatine is fully submerged and leave it to soak for about 5 minutes. This helps soften the gelatine so it can easily dissolve into the caramel mixture later.
3. Caramelize the sugar
   In a separate small saucepan, add the caster sugar. Set it over medium heat and allow it to melt slowly, swirling the pan occasionally. Be careful not to stir the sugar, as this can cause it to crystallize. Watch the sugar closely as it melts, and once it reaches a deep amber color, it’s ready to be combined with the cream mixture. This is the stage where the magic of salted caramel happens!
4. Add the cream mixture to the caramel
   Once the caramel has reached the perfect amber color, carefully pour in the warm cream and milk mixture. Stir continuously as you add it, as some of the caramel may solidify when it hits the cooler cream mixture. This is completely normal, so just keep whisking until the caramel has fully dissolved into the cream mixture.
5. Add the softened gelatine
   Next, take the softened gelatine leaves and squeeze out any excess water. Add the gelatine to the warm caramel mixture and whisk until it completely dissolves. The gelatine is what will help the panna cotta set and achieve that signature creamy, wobbly texture.
6. Add the salt
   Stir in the salt flakes, which will enhance the flavor of the caramel and give the panna cotta a subtle savory note. This is the key to the “salted” aspect of the salted caramel panna cotta.
7. Set the panna cotta
   Pour the caramel panna cotta mixture into small molds or individual serving dishes. Allow the mixture to cool at room temperature for about 15 minutes, and then transfer the molds to the refrigerator. Let the panna cotta chill for at least 4 hours, or preferably overnight, to allow it to fully set.

For the Pecan Praline

1. Toast the pecans
   Preheat your oven to 180°C (355°F). Spread the pecans in a single layer on a baking tray and toast them in the oven for 10 minutes, or until they’re fragrant and lightly golden. Be sure to check on them occasionally to prevent burning. Once toasted, remove them from the oven and set aside to cool.
2. Prepare the caramel
   While the pecans are cooling, prepare the caramel for the praline. In a small saucepan, add the caster sugar and heat it over medium heat. Swirl the pan gently to encourage even melting, but don’t stir. As the sugar melts, it will transform into a golden amber color. Once it’s fully melted, it’s ready to pour over the pecans.
3. Combine the pecans and caramel
   Lightly grease a tray or pan to prevent the praline from sticking. Spread the toasted pecans evenly on the tray and then pour the hot caramel over them. Work quickly, as the caramel will begin to harden as soon as it’s poured. Use a spatula to ensure the pecans are evenly coated with the caramel.
4. Let the praline cool
   Allow the pecan praline to cool completely at room temperature. Once it’s set, break the praline into smaller pieces by placing it in a plastic bag and gently tapping it with a rolling pin. You can break it into fine pieces or leave some larger chunks for added texture.