Saffron Cake with Espresso Brulee and Saffron custard

Saffron Cake
4tbsp self-raising flour
4tbsp castor sugar
2tbsp icing sugar
1 med egg
3 tbsp. milk
3 tbsp. veg oil
Pinch of saffron

Warm the oil up with the saffron, Mix all ingredients and place in a mug and 3-4 minute in microwave

Espresso brulee
Makes 18 espresso shots
15 egg yolk
2tbsp coffee
1 shot espresso
2 pint of double cream
6oz castor sugar
1 vanilla pod

Bring cream, coffee, espresso and vanilla to the boil mix egg yolks and sugar in a bowl once cream has boiled pour onto egg yolk return to pan and cook the egg out for 5-8 minute. Place into moulds and cook at 85c 30% steam for around 30mins.

Saffron custard
9 egg yolks
7oz sugar
1 vanilla pod
1 pint milk
1/2 pint cream
Pinch of saffron

Make the custard as above

Pulled Chocolate
5g Water
50g isomalt
6g coco powder

Heat water and isomalt to 165c then add coco powder when mixed place on a silicone matt to cool then start to pull the chocolate in to crisps

Coffee gel
200g coffee
2.6 agar agar

Chocolate gel
200g chocolate water
2.6 agar agar

Bring to the boil then set in fridge once set re blend to a gel and put in a bottle for service.