Main Ingredients:
Water: 1/8 cup
Saffron: pinch (optional)
Rosewater: 1/8 cup
Gelatin: 4 tsp, unflavored powdered
Cream: 1+1/2 cups
Sugar: 1/4 cup + 2 tbsp
Vanilla Extract: 1 tsp (or equivalently 1 teaspoon vanilla powder)
Cardamom: 1/4 tsp, ground
Buttermilk: 1+1/2 cups
Almonds: 1/8 cup (silvered, optional)
Caramel Syrup: 1 tbsp (optional)
Directions:
1. Dissolve saffron in 1/8 cup hot water. Let it cool for about 10 minutes. (If you are not using saffron then set aside 1/8 cup water at room temperature).
2. Combine the cream, sugar, vanilla and ground cardamom in a small saucepan. Heat until warm or until sugar is dissolved and vanilla has had enough time to steep.
3. While cream is heating, add rosewater to the saffron and water (or only water if you are not using saffron) in a medium bowl. Dissolve the gelatin in the water mixture.
4. Once cream has heated sufficiently, pour the mixture over the gelatin in the bowl and stir until fully dissolved.
5. Stir in the buttermilk slowly until just combined.
6. Divide into 6 serving glasses, cover and refrigerate for at least 6 hours and preferably overnight.
7. When ready to serve, add silvered almonds on top and drizzle caramel syrup over.
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