In a medium saucepan, add in the milk, heavy cream, saffron, sugar, and cardamom. Warm this mixture on low to medium heat until you see small bubbles forming on the edges. Take it off the heat and cool for 10 minutes to let the cardamom and saffron flavors to steep.

While the mixture is steeping, mix the agar agar (or gelatin) in the water and let it bloom for 5 minutes. When the mixture is cool and the agar agar has bloomed, add the agar agar into the mixture and stir till well combined.

Warm on medium heat until you see small bubbles forming on the edges. Make sure to mix well to prevent the agar agar from clumping or sticking.

Strain the mixture and let it cool for 10 minutes. Then, pour the mixture into your silicone molds or serving glasses and chill in the fridge for at least 1 to 2 hours.

Make sure you only start making the rose jelly once your Panna Cotta has set. To make the rose jelly, mix together the agar agar (or gelatin) and 1 tbsp water. Let this sit for 3-5 minutes.

In a medium saucepan, add the water, sugar, and agar agar mixture. Warm this on medium heat for a few minutes, you don’t need to boil it. To get that pastel pink color, it’s best to dip a toothpick into the food color and swirl it in the jelly until you achieve your desired color.

Once the mixture has heated, take it off the gas. Add in the rose water and let it cool for 10 minutes in the fridge, just until it’s room temperature but not set.

Panna Cotta Set In Silicone Molds: Once cooled, set the jelly in plates like I have.

Panna Cotta Set In Serving Glasses: Once cooled, add the jelly on top of the chilled Panna Cotta.

If you want, use a toothpick or tweezers to add in pistachio and rose petals as garnish. Chill the jelly until set.

If you set the Panna Cotta in silicone molds, carefully unmold them before serving onto the plates by turning them over and applying gentle pressure.

Serve cold and enjoy!