1. To make the syrup, add 150 g sugar to 100 g water and bring to a boil until themixture reaches 104o C.

2. Once the correct temperature is reached, start beating the egg yolks while adding the syrup little by little, add the saffron and continue beating on medium speed until the mixture cools.

3. Whip the cream and slowly fold it into themixture with a spatula.

4. Pour the batter into the mould cups and freeze.

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