For the Saffron Mousse, place gelatine into a bowl of iced water and set aside to bloom.
Place milk and 80g of the cream into a small saucepan over medium heat and bring to a simmer. Once simmering, remove from heat, add saffron and set aside to to infuse for 5 minutes. Transfer to a blender and blend until rich and yellow in colour. Set aside.
Place honey into a small saucepan and simmer over a low heat until runny and a deep golden brown colour. Remove from heat, deglaze with saffron milk and whisk until combined. Set aside, keeping warm.
Meanwhile, place egg yolks into a medium bowl and whisk until pale and fluffy. Whisk in honey and saffron mix until well combined. Return mixture to saucepan and place over a low heat, stirring continuously until mixture thickens and reaches 83C. Remove from heat immediately and transfer to a bowl set over the ice bath. Allow to cool to 32C.
Meanwhile, whip remaining 120g cream to soft peaks then fold into cooled honey and saffron mixture. Spoon mixture into 4 by 7cm, 4cm and 2.5cm silicon dome moulds and fill each 3/4 full. Gently smooth the surface of the mousse in each mould and place onto baking trays. Place into the freezer until firm.
For the Date and Pecan Crumb, combine ingredients in a medium bowl and rub together between your fingertips to a fine crumb. Spread onto a baking tray lined with baking paper and bake in the oven until golden brown, about 8-10 minutes. Remove from the oven and set aside to cool.
For the Date Puree, place dates and orange juice in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer until dates are soft, about 5-8 minutes. Once soft, pass through a sieve, transfer to a small piping bag and set aside.
For the Orange Ice Cream, place milk, cream, orange zest and juice and orange blossom water into a small saucepan and bring to just below boiling point. Remove from heat and set aside. Meanwhile, place egg yolks and sugar into a small bowl and whisk to until pale and fluffy.
Whisk the hot milk mixture into egg mixture and continue to whisk until well combined. Return mixture to saucepan and cook over a low heat, stirring continuously, until mixture reaches 83C. Remove from heat and transfer to a bowl set over ice bath and allow to cool. When cool, place into ice cream machine and churn according to manufacturer’s instructions. Transfer to freezer.
For the Orange Glaze, place gelatine into a bowl of iced water and set aside to bloom.
Place orange juice into a small saucepan and bring to the boil. Remove from heat. Squeeze out gelatine to remove excess water, add to orange juice and whisk until dissolved. Pass through a sieve and cool slightly. Remove Saffron Mousse domes from freezer and pour in Orange Glaze to fill the moulds to the top. Level off and return moulds to the freezer until set. Set remaining glaze aside.
For the Candied Orange Zest, place orange zest into a saucepan with 1 cup of water. Bring to the boil and strain. Repeat this process another 2 times to remove bitterness from orange zest.
Return zest and 1 cup of water to the saucepan, add sugar and simmer until sugar is thick and syrupy, about 10-12 minutes. Remove candied zest and set aside on a baking tray lined with baking paper.
To serve, unmould a large, medium and small Saffron Mousse dome onto each serving plate and top with some Candied Orange. Spoon some Date and Pecan Crumble to the side of the plate then top with some of the Date Puree and sit a rocher of the Orange Ice Cream on top. Scatter some Date and Pecan Crumble around the plate. Garnish with nasturtium leaves, nasturtium petals and some fennel fronds. Serve remaining Orange Glaze warm on the side.