Finely grind the fresh pistachios in a food processor until they achieve a powdery consistency.

In a saucepan, heat the heavy cream over medium heat until it simmers gently. Add sugar, salt, and vanilla, stirring until everything is dissolved.

Remove the cream from heat and stir in the ground pistachios, letting the mixture cool slightly.

In a separate bowl, bloom the gelatin in water and gently heat it to dissolve.

Combine the gelatin mixture with the pistachio cream. Stir until incorporated, then divide into serving glasses and refrigerate for at least 4 hours.