Infuse the saffron with water at 65ºC / 149ºF for 4 hours. Put to one side when cool, out of the light. Saffron water can be kept for 3 days in the fridge, or be frozen in ice cube bags that can be kept for 1 month.
Chicken stock with saffron
Clean and chop the onion and carrot. Place a bit of extra virgin olive oil in a 3-4 litre / 13-17 cups saucepan or pot. Fry the vegetables and the chicken skin until they gain a bit of colour. Add the water and saffron and bring to the boil. Once it has boiled, leave it to cook at a very low temperature for 4 hours. After that time, strain and allow to cool. When it is cold, remove any remaining fat from the top.
Cut the pumpkin in the meat slicer on number 1. Mix the ricotta and parmesan cheese with the egg, cream and saffron water.
Prepare a 8 x 16 cm / 3.1 x 6.2 in rectangular tin, 8 cm / 3.1 in deep. Place the tin on a baking tray. Cut the sheets of filo pastry to the size of the tin and place a sheet of pastry at the bottom of the tin. Apply a thin layer of the mixture of ricotta and parmesan cheese with the egg, cream and saffron water with a basting brush, followed by a layer of pumpkin.
Repeat this process alternating one layer of pastry and one layer of cheese until the tin is approximately 4 cm / 1.6 in full. To end, apply a final pastry layer. Whisk the yoghurt, fresh milk, salt and pepper together. When this is done, fill the millefeuille tins with the mixture. Bake at 170ºC / 338ºF for 35 minutes. Allow to cool before slicing.
Whiten the sage leaves in boiling water and cool in iced water. Mix in the food processor together with the chicken stock and saffron, butter and soy lecithin. Finally, whisk using a hand blender until foam appears.