250g of dry damascus fruits
1 1/2 cup of water
3/4 cup of sugar
1 tablespoon of unsweetened gelatin
1 cup of whipped cream or chantedilly, reduced to 1/2 cup if using store-bought chantilly
250g of dry damascus fruits
1 1/2 cup of water
3/4 cup of sugar
1 tablespoon of unsweetened gelatin
1 cup of whipped cream or chantedilly, reduced to 1/2 cup if using store-bought chantilly
Mix the damascus fruits with water in a small saucepan
Bring to a boil
Simmer for 15-20 minutes
Strain and reserve the liquid
Let it cool
Blend the damascus fruit pulp through a fine-mesh sieve or food processor
Combine the damascus puree with sugar in a large bowl
Soften the gelatin by mixing it with 1/4 cup of reserved damascus fruit juice
Place the mixture over low heat and stir until the gelatin has dissolved
Add the damascus mixture
When the mixture starts to thicken, add the whipped cream or chantilly, stirring well
Pour into a lightly oiled mold
Refrigerate for several hours
Unmold and serve 4-6 servings
