A delicious, complex shake that simply satisfies your sweet-tooth.
Soak the gelatin sheets in 1 ½ cups water in a shallow dish. When it has softened, drain the water, carefully remove the soft gelatin and place them on a plate. Meanwhile, heat the cream, sugar, and vanilla bean, and as soon as it simmers remove it from the heat. And stir in the chocolate and gelatin until the mixture is smooth and then strain the panna cotta into the desired glassware. Chill uncovered for at least 3 hours.
Put the sugar, corn syrup, and water in a pan and warm over a medium heat until the sugar begins to turn golden brown. Add in the cream and stir until smooth. Add in the salt and cool the caramel in the refrigerator until needed.
Bring the milk and vanilla bean to 180 degrees. Meanwhile, beat sugar with the yolks until they are ribbon like. Off the heat slowly whisk the hot milk into the yolks. Put the mixture back on the heat and cook slowly for 8 minutes to let the custard thicken. Be careful to stir and not let the eggs scramble. Stain the custard through a fine mesh strainer Cool the mixture over an ice bath stirring with a wooden to quickly cool the mixture. Keep in the refrigerator until you are ready to make the ice cream. Put the mixture in your ice cream machine and follow your directions.
Mix the ice cream and malt powder in a blender until loose and smooth. Remove the panna cotta from refrigerator and pour a couple of tablespoons of caramel over to evenly coat the top. Pour the malt ice cream shake over the caramel until it reaches the top of the glass. Coat the top with the toasted hazelnuts and serve.