Spread the pine nuts on a baking plate with baking paper, roast them in a preheated oven at 150 °C top and bottom heat for about 8 minutes and take it out.
Meanwhile grate GAZi Kashkaval cheese in a bowl, mix it with cream and spice it with nutmeg. Place 4 small heaps of it on a baking plate with baking paper and smooth it down roundly. Sprinkle the pine nuts over it and bake the heaps in the preheated oven at 150 °C top and bottom heat for about 10-15 minutes.
Place the hot heaps on 4 reversed cups and let them cool down.
Boil up the vegetable stock for the raspberry dressing and spice it with salt, pepper and honey. Add white wine vinegar, olive oil and raspberries, stir and season it.
Clean and dry the lamb’s lettuce and mix it with the raspberry dressing. Put the Kashkaval-pine nut-heaps on a plate and serve it decoratively with the raspberry dressing.