Method:
1 Combine cream and cardamom in a small saucepan over low heat, bring to the simmer. Remove from the heat, strain cream into a bowl.
2 Combine water and sugar in small saucepan, cook stirring over low heat, until sugar dissolves. Bring to a boil, reduce heat, simmer, uncovered, 2-3 minutes or until thickened slightly. Add mandarin segments to syrup, remove from the heat. Cool.
3 Pour half the mandarin syrup into a serving glass, spoon over half the cream and pistachios. Repeat the layering and sprinkle with pistachios to serve.