On a tray place eight (6 oz) dishes. Set aside for later.

Pour ¼ cup (2 fl oz/60 ml) of the milk in a bowl. Sprinkle the powdered gelatin over the milk without stirring. Set aside to bloom and set for 5 minutes.

In a heavy bottomed saucepan, make a dry caramel by heating the sugar over medium heat until it starts to turn a deep caramel color, roughly 6 to 10 minutes. Feel free to stir a dry caramel.

When you reach a rich color, slowly pour in the cream, whisking constantly. (stand back as it will bubble up).

Remove from the heat and whisk in the salt and the remaining 1½ cups (12 fl oz/360 ml) milk.

Lastly, whisk in the bloomed gelatin until it is dissolved.

Line a spouted bowl with a fine sieve and pass the mix through it to remove any lumps.

Distribute the mix evenly into the dishes and carefully place in the refrigerator to set for 4 hours, or up to 2 days. Do not cover until they are set.

Line a baking tray with parchment. Set aside.

In a heavy bottomed pan, over medium heat add the peanuts, sugar and water and stir.

Once the sugar has dissolved turn up the heat to medium-high and allow to simmer until your caramel forms, around 6-8 minutes. Rotate the pan as the caramel forms to allow it to caramelize evenly. You do this instead of stirring with a spoon.

Once it is a golden brown, pour the brittle onto the prepared baking tray. Set aside to harden. Once cooled and crisp, crack the brittle into pieces and store in an airtight tub until needed.

When the panna cotta has set, garnish with whipped cream and peanut brittle. Serve immediately once garnished. Store any leftovers in the fridge, covered up to 3 days.