Before you start, put your wire whisk attachment and steel bowl of the stand mixer (or hand blender and any bowl you are going to use) in the refrigerator for around 20 minutes until chilled. In a small pan heat 2 tablespoons of milk (no need to boil it but it should be thoroughly heated). Then crush a generous pinch of saffron strands using your palms and add to the hot milk. Let it for around 10 minutes for the flavor and color to develop.