Damascus Mousse

Soak the dates in cold water for 1 hour

Drain and process the dates in a food processor or blender

Combine the processed dates with sugar and 1 cup of water in a saucepan

Bring to a boil, then reduce heat and simmer until a gel-like consistency is reached

Let cool

Beat the egg whites until stiff peaks form

Mix the cooled date mixture with the dissolved gelatin and egg whites

Gently fold the ingredients together and pour into a 9-inch springform pan, greased with oil

Cover and refrigerate for at least 1 day or overnight

Prepare the cream: beat the egg yolks with sugar until smooth

Heat the milk to scalding, then slowly add it to the egg yolk mixture while whisking continuously

Pour the mixture into a saucepan and cook over low heat, stirring constantly until thickened

Remove from heat, stir in vanilla extract, and let cool, covered with plastic wrap to prevent a skin from forming

Chill in the refrigerator

Unmold the mousse and serve with chilled cream, garnished with 12 pieces