Saffron Panna Cotta with Pistachio Crumble

Ingredients (panna cotta)

• 15 threads Raihan Saffron
• 2 cups heavy cream
• 1 cup whole milk
• 1/3 cup sugar
• 1 tsp gelatin powder
• 2 tbsp cold water
• 1/2 tsp vanilla extract
• Pinch of salt

Ingredients (crumble)

• 1/3 cup pistachios, finely chopped
• 1 tbsp sugar
• Pinch of cardamom

Instructions

1. Bloom gelatin in cold water 5 min.
2. Heat cream, milk, sugar, saffron, salt over low until just steaming, 5 min.
3. Off heat. Stir in vanilla and bloomed gelatin until dissolved.
4. Strain into ramekins (or leave threads in for a rustic look).
5. Chill 4 hours.
6. Combine crumble ingredients. Top each panna cotta before serving.