Stir the cream, sugar, almond extract, and salt together in a medium saucepan over medium-high heat. If you can't smell the scent of almond, add in a bit more almond extract.
While the cream mixture heats up, pour the gelatin packet into the water and give a quick stir to soften the granules.
Bring the flavored cream to a low boil. Immediately remove the cream from the heat, add the softened gelatin, and whisk well until all the gelatin is dissolved. If needed, you can heat the mixture again to help the gelatin dissolve completely, but be sure not to boil the mixture.
Divide the cream into four small ramekins or bowls. Place in the fridge for about 3 hours or until firm- be careful, they may be hot to the touch. Wait to garnish until the panna cotta has set.