Put the saffron threads onto a saucer and briefly heat in the oven, then coarsely grind in a mortar.

Slice the vanilla pod lengthways and heat in the milk until not quite boiling. Add the ground saffron, cover and leave to soak.

In the meantime, whisk the cream into stiff peaks. Wash the lemon under hot water, dry and grate the zest.

Pour the quark into a large bowl and add the sieved saffron-vanilla-milk. Then add maple syrup and lemon zest and whisk in a food processor until creamy.

Carefully fold in the whisked cream and possibly let it cool in the refrigerator.

Then, fill dessert glasses. Peel and cut the orange into segments and scatter over the cream.

If desired, garnish with grated almonds or chopped pistachios and lemon thyme.