In a small bowl, sprinkle 1 tablespoon of gelatin powder over 3 tablespoons of cold water. Allow this mixture to sit for about 5 minutes until the gelatin has absorbed the water and is softened.

In a medium saucepan, combine 2 cups of heavy cream, 1/2 cup of sugar, and 4 crushed cardamom pods. Heat over medium heat, stirring occasionally until the sugar dissolves and the cream begins to simmer.

Remove the saucepan from heat and let the mixture steep for about 10 minutes.

Gently reheat the cream mixture to just warm it through. Stir the bloomed gelatin into the warm cream, mixing until completely dissolved, then add 1 cup of milk.

Pour the combined mixture into individual serving glasses or molds, leaving space at the top. Transfer to the refrigerator for a minimum of 4 hours or overnight until fully set.

In a medium saucepan, bring 2 cups of white wine to a gentle simmer. Peel and halve 2 pears, placing them cut-side down in the liquid. Poach for about 15-20 minutes until tender, then let cool.

To serve, unmold the panna cotta if using molds or leave in glasses. Top with poached pears and drizzle with poaching liquid. Garnish with fresh mint or lemon zest.