Saffron infusion

• ½ teaspoon saffron threads, very loosely packed
• a good pinch of sugar

Grind the saffron strands with the sugar in a small mortar. If you don’t have a small mortar, you can put the saffron and sugar on a piece of baking paper, fold all the sides so the powder won’t escape, then grind with a jam jar or rolling pin until you have a very fine powder.

Boil the kettle, then let it sit for a few minutes. Tip the powder very gently into a small glass teacup, then