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 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 jam, lower 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 and boil for 7-10 minutes. Let them cool to room temperature.
For the Kadaifi:
1. Place the kadaifi in a baking pan. Gently pull apart the strands to separate them. Drizzle evenly with melted vegan butter.
2. Lift and gently separate to ensure even coating. Bake at 170-180°C on fan setting for 45-50 minutes, until deeply golden brown.
3. Halfway through baking, flip the kadaifi to ensure even browning.
1. For the semolina cream: Put the milk, semolina, cornstarch, sugar, and vanilla in a saucepan and boil 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 jam on top. Remove the plastic wrap from the cold cream. Stir it well. Carefully spread it over the jam. Place it in the refrigerator to chill.
For the Whipped Cream:
1. Whip all ingredients until the cream forms stiff peaks. Take the cream out of the refrigerator and spread the whipped cream over the cream layer. Decorate with the chopped almonds.
