Take 1-2 tablespoons of milk from the 142ml and warm it up. Add the saffron and let it soak for about 10-15 minutes, allowing the milk to take on that signature golden color.

Using a mortar and pestle, crush 4-5 tablespoons of sugar along with the seeds from 4-5 cardamom pods. This releases the cardamom’s oils, giving the dessert a rich fragrance.

In a medium-sized saucepan, add the remaining milk, the cream, the cardamom-sugar mixture, the saffron-infused milk, the rest of the sugar, and the vanilla extract. Whisk everything together and place the pan over medium heat.

As the mixture heats up, slowly sprinkle in the agar-agar powder. Continue whisking until the mixture comes to a simmer, ensuring the agar-agar dissolves fully.

Remove the mixture from heat and pour it through a fine sieve to catch any undissolved agar-agar or cardamom bits. Divide the mixture evenly between heat-proof ramekins.

Allow the panna cotta to cool at room temperature for about 30 minutes before transferring the ramekins to the fridge. Let them chill for 2-5 hours until fully set.

When ready to serve, top each panna cotta with a sprinkle of chopped almonds or pistachios for an added crunch and a pop of colour.