1. In a medium saucepan over medium-high heat, melt butter, then add salt and sugar. 2. Sauté pandan leaves in melted butter until fragrant. 3. Pour mixture over whole milk. Process in a blender until puréed, using a very fine mesh to strain the liquid. Discard excess pandan leaves. 4. Heat simple syrup in a saucepan under low heat. Stir in gelatin until melted. 5. Combine syrup mixture with pandan mixture. Set aside. 6. Strain through a fine sieve, then set aside. 7. Fold whipped heavy cream into the mixture. 8. Pour into desired mold, then chill to set.