1. Put a baking try in the oven at 200°C (400°F, Gas 6, Fan 180°C) to warm.
2. When the tray is warm, spread the pistachio nuts over the tray and bake for five minutes, then allow them to cool.
3. When cool, empty the nuts into a jam jar, add the salt and shake.
4. Soak the gelatine leaves in some cold water in a bowl for four minutes or so. (Take care to only use four sheets as sometimes they stick together.)
5. Heat the cream, vanilla pod and sugar, stirring continuously. When it comes to the boil remove from the heat.
6. By this time you should be able to remove the gelatine leaves from the water. Squeeze them with your hands to remove excess water and then add them to the cream, stirring continuously until all the gelatine has melted.
7. Strain the mixture through a sieve into five or six ramekins. Allow to cool and then cover with cling film and store in the fridge for at least five hours or until needed.
8. When the desserts are required, run some hot water into a sink or bowl and stand the ramekins in the hot water for a minute or so. Then run a sharp knife round the edge and tip on to a serving dish.
9. Put a tablespoon of hjortronsylt over each panna cotta, then sprinkle some salted pistachio nuts over.
10. Finally, grate some white chocolate over the top.
For a lower fat version you can make the panna cotta with 300 ml (1 1/4 cups) cream and 300 ml (1 1/4 cups) yoghurt instead of just cream. This is becoming more common now in Sweden as awareness increases of the need to reduce cholesterol levels.