For the saffron meringue:
4 egg whites (approx. 125 g)
250 g of sugar
60 ml of water
0.24 g of Carmencita saffron strands

For the orange marmalade:
500 g of oranges
300 g of sugar
100 ml de agua

For the orange ice cream:
250 g of milk
135 g of orange marmalade
18 g of powdered milk
5 g of stabiliser

For the saffron water:

• Steep the saffron in the water for 4 hours at 65 °C to produce a saffron water.
• Make a heavy syrup with the sugar and saffron water, heating it to 110 °C.
• Begin to beat the egg whites at medium speed and trickle in the syrup.
• Increase the blender’s power gradually until the meringue has a stable texture.
• Put the meringue in a pastry bag and reserve.

For the orange marmalade:

• Peel the orange and, then, boil the peel three times.
• Remove the water and triturate in a blender.
• Cut the orange rustic style and cook it on low with a little water together with the sugar and triturated peel until it has the desired texture (that of a compote).

For the orange ice cream:

• Boil the water and mix with the rest of the ingredients in a blender.
• Freeze it and put it through a Thermomix.

To finish the dish

On the bottom of a plate, put the marmalade and top it with a scoop of orange ice cream. Put the saffron meringue on top of the scoop. Afterwards, burn the meringue with a blowtorch and serve.