Whizz the helwa tat-tork together with the pistachio nuts in a food processor until a fine paste is obtained. Meanwhile, soak the gelatine leaves in cold water. Warm up the lemon juice in a small saucepan and add in the soaked gelatine leaves. Mix with a whisk until the gelatine has dissolved, then mix in the helwa and pistachio paste. Next, fold this mixture into the whipped cream to obtain a creamy mousse. Pipe the mousse into your serving cups and refrigerate for a couple of hours before serving to firm up. To prepare the candied orange simply cook the zest in a syrup made with equal amounts of sugar to water till caramelized. When you are ready to serve the mousse, decorate the top with the candied orange, and the extra pistachios and crumbled helwa.

Suggested accompanying wine: DELICATA Moscato Sweet White wine