Pour milk and cream into a pot, add sugar and a vanilla pod. Heat until it starts boiling. Pour gelatine, grated chocolate. Cook for about 2 minutes, stirring all the time. Pour the hot mix into moulds. When they cool down to room temperature, place in the fridge for 7 hours until completely set. Prepare the cream. Heat the cream and dissolve the cheese. Dissolve saffron in ½ glass of hot water and add to the cream. Cool a little. Pour some warm cream onto the dishes and put unmoulded panna cottas. Decorate with pieces of chocolate and cheese chips.