2/3 cup (165ml) thickened cream
2/3 cup (165ml) milk
1/4 cup (55g) caster sugar
3 cardamom pods, bruised
1 titanium-strength gelatine leaf (see notes)
Dried rose petals (optional – see notes), to serve
1/3 cup (75g) caster sugar
1 tsp rosewater (see notes)
1-2 drops pink food colouring
1/2 cup (75g) unsalted pistachio kernels
1/2 cup (110g) caster sugar
Combine the cream, milk, sugar and cardamom in a small saucepan over medium heat. Bring to a simmer, then cook, stirring, for 2-3 minutes for the flavours to infuse. Remove from heat.
Soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then stir into cream mixture until melted and combined. Stand the cream mixture for 10 minutes, then strain, discarding solids. Divide mixture between two 1 cup (250ml) serving glasses, then cover and chill overnight to set.
For the syrup, combine sugar, rosewater and 1/4 cup (60ml) water in a small saucepan over medium heat. Bring to the boil, then reduce heat to low and cook, stirring, for 1 minute or until sugar dissolves. Swirl through food colouring.
Remove from heat and allow to cool completely. Pour over panna cottas, then chill for 1 hour or until
Meanwhile, for the praline, line a baking tray with baking paper, then place the pistachios in the centre. Combine sugar and 2 tbs water in a small saucepan over medium-low heat and stir until sugar dissolves. Increase heat to medium-high, bring to the boil, then cook, without stirring, for 12 minutes or until golden.
Immediately pour over the pistachios, then chill for 1 hour or until set.
Break the praline into shards, then place in a small food processor and pulse until crumbs. Sprinkle over the panna cottas and top with rose petals, if using, then serve.