Preparation

• 1.

  In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.

• 2.

  In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves. Do not boil.

• 3.

  Add saffron threads and vanilla extract to the mixture, stirring well.

• 4.

  Remove pan from heat and whisk in the bloomed gelatin until completely dissolved.

• 5.

  Let the mixture cool slightly and then pour it into dessert cups or molds. Refrigerate for 4-6 hours, or until set.

• 6.

  For the cardamom syrup, combine 1/2 cup water and 1/4 cup sugar in a small saucepan. Bring to a gentle boil until the sugar dissolves. Stir in the cardamom powder and remove from heat. Allow to cool.

• 7.

  Once the panna cotta is set, carefully unmold them or serve in cups. Top with mango puree and drizzle with cardamom syrup.

• 8.

  Garnish with chopped pistachios and mint leaves before serving.