1) Heat the milk, heavy cream, sugar and vanilla until it starts to simmer.
2) Turn off the heat, cover, add the pistachios and let infuse for about 15 minutes.

3) Blend everything together and pass the mixture through a sieve.
4) Hydrate the gelatin leaves in cold water for about 10 minutes, then remove the excess water of the gelatin, and stir it into the milk-pistachio blend. Make sure the blend is hot to the touch to ensure the gelatin will dissolve.
5) Pour the mixture into four panna cotta moulds (you can also use tall glasses) and allow to set in the fridge for at least 5 hours, though preferably overnight.
6) To help loosen the panna cotta from the mould, dip them first in hot water. Turn onto a plate and garnish with figs, honey and more pistachios!