for the mousse:
Heat the broth with meat fillets and vegetables and add the gelatine, previously soaked in cold water and squeezed. Stir until the gelatine has melted.
Pour the liquid in a flat-base casserole and put it in the fridge for at least two hours, until it jellifies. When it is completely jellified, cut four cubes.
Using a spoon, mix the Russian salad with the saffron.
To serve it, cut the gelatine into the shape you wish and, using a shovel, place it in the serving dish. Then, alternate the slices of cooked ham and the Russian salad.
Finally, decorate your Russian salad with saffron pistils and the gelatine with buds.