1. Roast the kama flour in a pan for a couple of minutes until it becomes a little darker.
2. Wash and dry the oranges. Zest the orange peels without reaching the white parts. Cut the orange in half and press out the juice. Use a sieve to separate the seeds and pulp.
3. Put the roasted kama flour, zest and juice of the orange and yoghurt in a bowl. Leave in the refrigerator to set overnight.
4. On the following day, add curd and honey. Mix evenly.
5. Soak the gelatine sheets in cold water.
6. Pour some water and the cranberries into a saucepan. Bring to boil and simmer for a couple of minutes. Press the berries and the juice through a sieve twice. Pour the juice in a saucepan, add sugar and stir until the sugar has melted.
7. Warm up about 100 ml of cranberry juice. Add gelatine sheets to the juice and mix until the sheets have melted. Pour the gelatine liquid into the warm cranberry juice, mix and pour into serving bowls. Put the bowls in the fridge and leave for about 6 hours to set.
Place in the refrigerator to set for about 6 hours.
8. Whip the cream just before serving and gradually add it to the kama foam, mixing very gently.
9. To serve: use a pastry bag to add kama foam onto the jelly. Sprinkle some freeze-dried, crushed berries on top.
Photos by: Johannes Hõimoja