1. Rinse the clementines, dry them, and finely chop the peel. Cut the segments of the mandarin in half and remove the seeds.
2. Place the finely chopped peel in a small saucepan, cover it with cold water, and boil it for 2 minutes. Drain it. Add the sugar, half a cup of water, the cinnamon stick, and the mandarin segments to the saucepan.
3. Boil the marmalade, reduce the heat, and simmer for 25-30 minutes until the peel softens. Stir until the mixture is homogenized. Let it cool.
For the Clementine Syrup:
1. Place all ingredients in a saucepan.
2. Boil for 7-10 minutes.
3. Let them cool to room temperature.
For the Kadaifi:
1. Place the kadaifi in a baking pan. Gently separate the strands. Drizzle evenly with melted vegan butter.
2. Lift and gently separate to ensure everything is covered. Bake at 170-180°C (fan assisted) for 45-50 minutes, until deeply golden brown.
3. Halfway through baking, flip it so the kadaifi browns evenly.
1. For the semolina cream: Place the milk, semolina, cornstarch, sugar, and vanilla in a saucepan and cook the mixture over low heat, stirring constantly, until it becomes thick and smooth.
2. Remove from heat and add the butter. Transfer the cream to a shallow dish or container to cool and cover it with plastic wrap. Once the kadaifi is ready, pour the cold syrup over it.
3. Set aside for 15-20 minutes for the kadaifi to absorb the syrup. Spread a layer of marmalade on top. Remove the plastic wrap from the cold cream. Stir it well. Carefully spread it over the marmalade. Place it in the refrigerator to chill.
For the Whipped Cream:
1. Whip all ingredients until the cream forms stiff peaks.
2. Take the dessert out of the refrigerator and spread the whipped cream over the cream layer.
