Begin by sprinkling the powdered gelatin over cold water in a small bowl. Allow it to sit undisturbed for about 5 minutes.

In a medium saucepan over medium heat, combine heavy cream, whole milk, and granulated sugar. Stir gently until the sugar dissolves completely.

Once the cream mixture is steaming, remove it from the heat. Add the bloomed gelatin, stirring continuously until it has dissolved.

Stir in the rose water and mix thoroughly. Add a drop of pink food coloring if desired.

Carefully distribute the mixture into serving glasses or ramekins. Cover loosely with plastic wrap and refrigerate for at least 4 hours.

Before serving, garnish with chopped pistachios and rose petals.