Baked cream with pistachio and chios mastiha

Soak the gelatin in cold water for 10 minutes.
In a large pot, heat the milk, cream, and sugar until they begin to boil. Add the Mastic from Chios.
Strain the gelatin through a fine sieve and add it to the cream mixture, stirring constantly over the heat. Once the mixture begins to simmer, remove it from the heat and add the pistachios.
Pour equal amounts of the baked Mastic cream into 8 martini glasses or small individual bowls. Let them cool to room temperature, then refrigerate for at least 4 hours.
Serve, if desired, with caramel syrup and garnish with finely chopped unsalted pistachios on top.