Soak the gelatin sheets in a bowl of cold water for 5 minutes to soften them.

In a saucepan, heat the heavy cream and sugar over low heat, stirring occasionally to dissolve the sugar.

Add the pistachio paste and vanilla extract, stirring until smooth and well combined.

Remove the saucepan from heat, squeeze excess water from the gelatin sheets, and stir them into the hot cream mixture until fully dissolved.

Pour the mixture into ramekins or silicone molds.

Let them cool to room temperature, then refrigerate for at least 4 hours, or until fully set.

In a saucepan, combine the cherries, sugar, and lemon juice over medium heat.

Cook for about 10 minutes, stirring occasionally, until the cherries are soft and release their juices.

Blend the mixture until smooth, then strain through a fine sieve for a silky texture.

Let the coulis cool before using.

Remove the panna cotta from the refrigerator. If using silicone molds, carefully unmold them onto serving plates.

Drizzle cherry coulis over each panna cotta.

Sprinkle chopped pistachios on top for extra crunch.

Serve chilled and enjoy!