Boil the milk with the saffron and sugar; add the noodles and leave to boil over low heat stirring until it thickens. Pour into small molds and leave to cool in room temperature.

 For the chocolate mouse, beat the egg yolks and sugar with a mixer. Melt the cooking chocolate in a bain-marie and add the eggs. Finally, add the whipped cream and mix with a spatula. Heat the salep in water or milk and sprinkle cinnamon over it.  

For the ice cream, heat the milk, double cream and cinnamon; add whisked egg yolks and sugar and leave until it reaches boil point. Pour through the sieve. When it cools, put through the ice-cream maker.

Serve the cream with the ice cream and separately, in glasses pour one layer of chocolate mouse and one layer of salep.