Sprinkle the gelatin over cold water and let it sit for 5-10 minutes until it becomes spongy.

In a saucepan, combine heavy cream, milk, sugar, pistachio paste, vanilla, and salt. Heat gently to steaming—watch for bubbles! Whisk until the sugar is fully dissolved.

Remove the saucepan from heat and add the bloomed gelatin. Whisk vigorously until fully dissolved.

Distribute the creamy mixture into ramekins. Allow them to cool slightly at room temperature for 15-20 minutes, then refrigerate for at least 4 hours, until perfectly set.

For a lovely touch, whisk pistachio paste with a bit of cream until smooth. Adjust the consistency with additional cream to your preference.

Carefully serve the panna cotta directly in the ramekins or unmold onto plates for an elegant presentation.