Damasco Mousse

In a medium saucepan, bring the damask, 1 cup of water, and sugar to a boil over high heat

Reduce the heat and simmer for 10 minutes or until the damask is slightly softened

Transfer the mixture to a blender, add the lemon zest, orange juice, and blend until smooth. Reserve

In a small refrigerator-safe bowl, sprinkle gelatin over the remaining water and let it hydrate for a few minutes

Heat the mixture over high heat in a double boiler, stirring until dissolved

Add the damask mixture and stir well

Add heavy cream and mix well

Place in a large serving dish or individual serving dishes, cover with plastic wrap, and refrigerate for 3 hours or until creamy

Cals per serving: 205