Method:

For the syrup: Place a saucepan over medium to high heat, pour in all the ingredients except the flower water and once they boil, lower the heat and simmer for 5 minutes.

As soon as the syrup is ready, remove it from the heat, pour the flower water and leave it aside to cool completely.

For the base: Preheat the oven to 180°C fan and place a rack in the middle.

Then, we re-roll the kadaifi, place it in portions in the multi-cutter with the knives and beat it until it is completely crumbled. Pour each portion we prepare into a large bowl.

Then, we re-roll the kadaifi, place it in portions in the multi-cutter with the knives and beat it until it is completely crumbled. Pour each portion we prepare into a large bowl.

Then pour the panko into the above bowl together with the melted butter and syrup and mix very well with our hands.

Then, lightly butter a 24 cm diameter round cake tin, pour in the kadaifi, spread it with our hands creating walls and press the sheet very well with the bottom of a glass.

For the filling: Place a saucepan over medium-high heat, pour in the milk and heat it.

Then, add the semolina, Herbalife Formula 1 Vanilla, Herbalife Oats, Apple and Edible Fiber and mix continuously with a hand whisk for 2 minutes until the mixture thickens.

Immediately, pour the contents of the pot into a large bowl with the mozzarella and mix with a spoon.

Then, transfer the filling to the form with the sheet, smooth the surface of the cream with a spoon and bake for 30-40 minutes. Once ready, let it cool for 60 minutes.

Finally, unmould the dessert on a plate, pour 60ml of the syrup, sprinkle with the peanuts, cut into pieces and serve.