SAFFRON WITH FRUIT AND ROSES

INGREDIENTS

Saffron ice cream:
750 gr milk
250 gr cream
250 gr egg yolks
250 gr sugar
Saffron strands
Pepper-flavoured yoghurt:
yoghurt, pink peppercorns
Fruit:
cranberries, redcurrants, caramelised banana slices
Rose granita:
100 gr sugar, 400 gr water, rose water.

PREPARATION:

Saffron ice cream:
Bring the milk with the cream to the boil. Add the saffron and leave to infuse. Beat the egg yolks with the sugar. Add the infusion and heat to 83ºC. Cool quickly and place in the ice cream-maker. Pepper-flavoured yoghurt:
Crush the peppercorns and add to the yoghurt.
Rose granita:
Boil the sugar with the water and add rose water until a perfumed syrup is formed. Freeze.

TO SERVE

Decorate the plate with some strips of pepper-flavoured yoghurt. Sprinkle with cranberries and redcurrants. Add some pieces of cake soaked in liqueur. Place a ball of saffron-flavoured ice cream at the centre and a little rose granita on either side.