Start by sprinkling the powdered gelatin over 2 tablespoons of cold water in a small bowl. Let it bloom for about 5 minutes until it absorbs the water and becomes gelatinous.
In a medium saucepan, gently heat the whole milk over medium heat. Do not bring it to a boil; you just want it warm enough to dissolve the gelatin.
Once the milk is warm, remove it from the heat. Add the bloomed gelatin and whisk until completely dissolved.
Stir in the caster sugar, heavy cream, vanilla extract, and a pinch of sea salt. Mix until everything is well combined and the sugar has dissolved.
In your prepared ramekins or cups, pour a layer of the panna cotta mixture, filling them about halfway. Follow this with a layer of salted caramel sauce, then top off with more panna cotta mixture until the cups are almost full.
Cover the cups with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is set completely.
Once set, remove the panna cotta from the fridge. Drizzle additional salted caramel sauce on top just before serving, and enjoy the delightful combination of flavors and textures!
