Saffron and Rosewater Panna Cotta Recipe

In a small saucepan, heat the heavy cream, whole milk, sugar, cardamom, and cinnamon together over medium heat until the sugar has dissolved.

Add in the saffron and rosewater and stir to combine.

Add in the vanilla extract and remove from heat.

In a small bowl, sprinkle the gelatin over the cold water and let sit for 5 minutes.

Once the gelatin has bloomed, whisk it into the cream mixture until fully combined.

Pour the mixture into 4 ramekins and chill for at least 3 hours, or until set.

To serve, dip the ramekins in hot water for a few seconds and then invert onto a serving plate.

Garnish with edible rose petals and chopped pistachios.