Damasco and Yogurt Mousse

In a small saucepan, place the damascos

Add the orange juice

Cover and let it rest for one day to another

Lightly grease a 22cm diameter mold with oil

Bring the damascos with orange juice to a simmer

Cook for 10 minutes, or until the damascos are soft and mashed

Remove from heat and add honey

Place the cold water in a small glass container

Sprinkle gelatin on top

Let it rest for 5 minutes or until the water has been absorbed

Place the container in a saucepan with hot water to dissolve the gelatin

Beat the gelatin and damascos with honey in a blender

On the side, beat the heavy cream lightly, just to prevent it from becoming too liquid

Add the damasco mixture, stirring well

Beat egg whites until stiff

Gently fold into the damasco mixture using a spatula

Place in prepared mold

Refrigerate for 4 hours or overnight

Unmold and serve with a sauce made as follows: Beat egg yolks and add sugar, continuing to beat for 3 minutes

Add wheat flour or potato starch and beat well

Heat milk with lime zest until it starts to simmer

Remove lime zest

Pour slowly over the egg yolks, beating well

Place in a bain-marie and cook, stirring with a spoon, until thickened

Remove from heat and add vanilla extract

Refrigerate for 1 hour, covered

Serves 10

Note: If desired, substitute gelatin for agar agar.