Pistachio Panna Cotta

Bloom gelatin in cold water for 5 minutes.

Heat cream, milk, and sugar until steaming.

Stir in pistachio paste and vanilla.

Add bloomed gelatin and whisk until dissolved.

Pour into molds and cool slightly.

Refrigerate at least 4 hours until set.

Unmold gently onto plates.

Garnish with chopped pistachios and serve.