Bloom gelatin in cold water for about 5 minutes until it becomes completely spongy and soft.

In a saucepan, warm the heavy cream, milk, and sugar until the mixture starts simmering and the sugar has dissolved.

Remove from heat and stir in the Greek yogurt, elderflower cordial, vanilla, salt, and bloomed gelatin until thoroughly combined.

Strain the mixture through a fine sieve to ensure a smooth texture, then carefully pour into round dome molds.

Chill the panna cotta in the refrigerator for approximately 4 hours, or until it’s completely set and firm to the touch.

Prepare the raspberry sugar glass by cooking sugar, corn syrup, and water in a saucepan until the temperature reaches 300°F (150°C) on a candy thermometer.

Remove from heat, then stir in raspberry powder, gel coloring, and citric acid until the mixture transforms into a vivid ruby hue.

Pour the molten sugar onto a parchment-lined tray, spreading it into a thin sheet, then allow it to cool until it becomes brittle.

Simmer fresh raspberries with sugar, lemon juice, and vanilla for about 5 minutes, then strain this mixture into a smooth coulis.

Unmold each panna cotta onto a sleek black plate, drizzle with raspberry coulis, drape a dazzling sheet of raspberry glass on top, and crown with fresh raspberries.

Sprinkle with raspberry powder, garnish with mint, elderflower petals, and crushed pistachios for that final touch of extravagance.