- 1 ½ cups whole milk
- 3 teaspoons powdered gelatin
- ½ cup sugar
- 1 ½ cups heavy cream
- 5 cardamom pods
- 1/8 teaspoon crushed saffron threads
- ¼ teaspoon salt
- Eight 4 ounce ramekins
- ¼ cup pistachios
- ½ teaspoon salt
- 1 teaspoon brown sugar
In a small saucepan heat the cream, sugar and salt until steaming hot (not boiling), stirring from time to time. Add the cardamom pods and saffron. Cover and allow to steep for 30 minutes. Meanwhile pour the milk into a small bowl and sprinkle the gelatin over it. Set aside for 15 minutes.
Add the milk and gelatin to the cream and reheat to steam, stirring well to dissolve gelatin (make sure not to boil). Strain the mixture into the ramekins and refrigerate overnight.
Grind the pistachios, salt and brown sugar in a grinder.
Top the panna cottas with ground pistachio mixture and serve.