For the Nutella Panna Cotta, first soak the gelatine in cold water.
Bring the milk and whipped cream to the boil and stir in the Nutella. Remove the saucepan from the heat. Squeeze the gelatin sheets well and stir into the liquid until completely dissolved.
Divide the panna cotta among four ramekins and refrigerate for several hours until the mixture has set.
Just before serving, wash the strawberries, remove the green and cut the strawberries into thin slices. Place them on a plate. Place the Nutella Panna Cotta on top and garnish with chocolate shavings and mint leaves.