100 g of dried damascos
12 tablespoons of sugar
1 tablespoon of grated lime zest
6 egg whites
Topping:
400 g of whipped cream
Caramelized Sugar:
1 cup of powdered sugar
1 tablespoon of butter or margarine
1 cup of toasted and chopped almonds or hazelnuts
100 g of dried damascos
12 tablespoons of sugar
1 tablespoon of grated lime zest
6 egg whites
Topping:
400 g of whipped cream
Caramelized Sugar:
1 cup of powdered sugar
1 tablespoon of butter or margarine
1 cup of toasted and chopped almonds or hazelnuts
Place the damascos in a saucepan, cover with water, and bring to a boil
Simmer
Let it cool and puree it in a blender. Reserve
Beat the egg whites until stiff
Add the sugar gradually
Add the lime zest
Beat until stiff peaks form
Add the damasco mixture and mix well
Bake (in a water bath) in a moderate oven, with the door slightly open, in a ring mold, greased with butter and dusted with powdered sugar
For the caramelized sugar, melt the butter in a skillet
Add the powdered sugar and stir until golden brown
Add the almonds or hazelnuts
Stir well
Serve on a platter
Cover with whipped cream and refrigerate
When serving, sprinkle with caramelized sugar
Serve chilled.
