Saffron Panna Cotta
Soak the gelatine in cold water.
Bring the saffron to a boil with the milk. Reduce the heat to low.
Mix the yolks with the sugar and 6 tablespoons of the saffron milk. Gradually whisk in the the rest of the saffron milk until the mixture thickens. Do not boil. If necessary, pull the pan from the heat. Squeeze the gelatin, the stir into the mixture until dissolved. Add the pan to a cold water bath, and stir until the mixture cools. Beat the cream until stiff, then fold into the mixture. Portion the mixture into small cups or bowls and chill in the refrigerator for 3 hours. Serve, garnished with crumbled cookies over the top.