Xwarina qatkirî ya bi Porteqalan, Raspberries û Leymûnan

• First of all: This layered dish takes 2 days, as the individual layers first have to cool down and solidify.

For the orange jelly

• 12 Soak the gelatine leaves in plenty of cold water. In another bowl, beat 3 egg yolks with 80 g sugar, 2 tablespoons lukewarm water and the saffron with the hand mixer on the highest setting. Stir in the orange juice. Dissolve gelatine dripping wet over a mild heat and stir in. (Temperature equalization) Fill everything in a glass bowl (4 liter capacity) and put it in a cold place.

For the raspberry groats

• Let the berries thaw. Bring 250 grams of sugar to the boil with 1 / 4l of water until the sugar has dissolved. Let the whole thing get cold. Soak 12 sheets of gelatine, puree the raspberries in the sugar syrup with the hand blender and strain through a sieve. When the orange jelly is firm, dissolve the gelatin dripping wet over a mild heat and stir into the raspberries and then pour onto the orange jelly. Put the whole thing back in the cold.

The lemon jelly

• Bring the lemon juice to a boil and let it cool down slightly. Soak the remaining gelatin. Whip 9 egg yolks, sugar and 2 tbsp lukewarm water until thick. Gradually beat in the lemon juice. Dissolve the gelatine until dripping wet and stir in. Chill until the cree is semi-solid. Mix vigorously with the whisk. Whip 2 cups of whipped cream until stiff and fold in. Put everything on the raspberry groats and chill. - Let it get solid. Decorate with the rest of the cream and the fruits or almonds before serving.
• The time required is a little higher than with a normal pudding, but it is worth it 🙂