Add the cream and milk into a heavy bottomed saucepan. Sprinkle the gelatin over the top of this mixture and let it sit for around 10 minutes. This step allows the gelatin to bloom.

After 10 minutes, heat this mixture on medium low heat until the gelatin dissolves completely. Mix in the sugar, salt and nutella until well combined.

Pour this mixture into 8 small glass bowls or ramekins and refrigerate them for around 2 hours.

Add the cream and milk into a heavy bottomed saucepan. Sprinkle the gelatin over the top of this mixture and let it sit for around 10 minutes. This step allows the gelatin to bloom.

Split the vanilla bean into half lengthwise and scrape out the vanilla seeds from the inside of the bean using the back of your knife. Add these seeds as well as the vanilla pod into the milk and cream mixture.

After 10 minutes, heat this mixture on medium low heat until the gelatin dissolves completely and your kitchen smells of vanilla. Mix in the sugar and salt until well combined. If using vanilla extract instead of the vanilla bean, add it in now and turn off the heat.

Let this mixture cool down for around 15 minutes. After the mixture has cooled, pour it evenly into the 8 ramekins/bowls. Set the bowls in the refrigerator again and this time let them set for about 4-6 hours or overnight.

Slowly dip each panna cotta bowl into a larger bowl filled with hot water. Be careful while doing this and don't let the water get into the ramekins. The hot water should help melt the outside layer and loosen it from the ramekin. Invert the ramekin onto small plates and the panna cotta should slip right out.

Garnish with half of a ferrero rocher (optional) and serve.