INGREDIENTS
400mL heavy cream plus enough milk to make 2 1/4 cups total
3 tbsp sugar
A hefty pinch or 2 of saffron threads
Pinch of salt
2 tbsp water
2 1/4 tsp unflavored gelatin
Your choice Plaza de Caviar for garnish

DIRECTIONS
1. In a small saucepan pour the milk+cream. Add sugar, saffron and salt. Heat over medium low, stirring, until sugar has dissolved.
2. Bring pot just to a slow simmer then turn off the heat and steep for 30 minutes. 
3. Meanwhile, in a small bowl, mix water with gelatin, let soften for 2 minutes. 
4. Strain the cream mixture, mix gelatin into it and divide into about 4 small glasses or jars. 
5. Let chill and firm up in the refrigerator for 6 hours or preferably overnight. 6. Top with Plaza Caviar before serving. Enjoy!