Grease the sides of two 20cm/8in cake tins lightly with butter and line the bases with baking paper. Heat the milk, then add the saffron strands and leave to infuse and cool to room temperature.

Add the saffron and rose water to the yogurt ... Place it on a chopping board, a serving plate or a cake stand. 7. To make the glaze, place the white chocolate in a saucepan along with the milk.