-
1
In a small saucepan, heat the cream, sugar, and salt until steaming hot, stirring from time to time to dissolve the sugar.
-
2
Off the heat, add the cardamom pods and saffron.
-
3
Cover and allow to steep for 25 minutes.
-
4
Meanwhile, pour the milk into a small bowl and sprinkle the gelatin over it.
-
5
Set aside (without stirring) for 5 to 10 minutes to let the gelatin soften.
-
6
Add the milk and gelatin to the cream mixture and reheat to steaming, stirring well to dissolve the gelatin.
-
7
Strain the mixture into a bowl, preferably stainless steel; discard the cardamom pods.
-
8
Set the bowl in a larger bowl of water and ice cubes and stir frequently until the mixture thickens and registers 50F on the instant-read thermometer.
-
9
Divide the mixture evenly among the ramekins or dessert dishes.
-
10
Cover with plastic wrap and chill for at least 4 but preferably 12 hours.
-
11
Serve the individual panna cottas in their ramekins or dishes, or unmold the ramekins: wrap each one briefly in a wrung-out hot wet towel and unmold them onto dessert plates.
-
12
Use a Microplane zester to grate a little stick cinnamon over each one.
-
13
Sprinkle with chopped or grated pistachios, if desired.
