If the almonds and pistachios have the skin on, immerse them in boiling water to remove the skins. Turn off the heat, wait a few minutes before draining, and then take off the skin.
Chop the nuts in a food processor. Add 1 spoonful of sugar and 1 spoonful of water, mix and then set aside.
In a pan, boil the milk and the rest of the sugar. Remove from the heat and add the nut mixture, the vanilla, cinnamon and a few drops of almond essence. Mix well, cover and let it infuse for about an hour.
After an hour, filter everything using a fine mesh sieve or muslin.
Put the gelatine sheets in cold water. Set aside till softened.
Put the chopped nuts in a cloth and then press down hard on them to extract all the liquid. Pour that liquid with the filtered milk mixture into a small pan. Heat the liquid mixture but don't bring it to the boil. Squeeze the gelatine sheets of excess liquid and add to the mixture. Mix well until the sheets are completely melted and then turn off the heat.
When this milk mixture is almost cold and starts to thicken, add the double cream gradually. Pour the mixture into a mould and put it in the fridge for at least 4 hours.
After the 4 hours, invert the dessert on a serving plate and garnish it with mint leaves and a chopped mix of more almonds and pistachios.
Instead of the bitter almond essence you can use four bitter almonds. If you are using the four bitter almonds, put them in water for 12 hours and use the infused water in the place of the almond essence.