3-4 saffron strands
4 tbsp milk, warmed
150g/6oz crème fraiche
tbsp thick double cream
2 tsp caster sugar
pinch of nutmeg
25g/1oz grated chocolate

Put the saffron into a cup with the milk and leave it to soak for a couple of minutes. Whisk together the crème fraiche, double cream, sugar and nutmeg until the mixture stiffens. Gently stir in the milk and saffron. The colour of the saffron will turn the dessert a very light yellowy gold. Sprinkle some grated chocolate over the top and chill for 5 minutes.