Boil the cream with milk and sugar.
Add tea and make a strong brew.
For espuma, strain into the syphoon and use three bullets of cream chargers.
Refrigerate for five hours before use.
Muddle the fresh dates and fresh pomegranate.
Add all other ingredients in the shaker.
Add the pomegranate and mint tea, ice cubes. Shake well and strain into the glass.
Top up with pomegranate mint tea & saffron espuma.
Caramelise the espuma.
Garnish with pomegranate seeds and mint sprig.