Boil the milk with the honey and vanilla, thicken with polenta semolina, mix the remaining ingredients into the semolina while it is still warm.
For the saffron ice cream:
Bring the whipped cream to a boil with the milk, soak the gelatine, stir the egg with the sugar and add the milk (to form a rose), add the gelatine, cool and freeze.
Alternatively, mix vanilla ice cream with saffron powder.
Tip: Feel free to use better chocolate – the more delicious the result!
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