1/2 kg of dried damascos
"to taste"
1/4 cup of peeled and chopped almonds
3/4 cup of heavy cream
grated chocolate
1/2 kg of dried damascos
"to taste"
1/4 cup of peeled and chopped almonds
3/4 cup of heavy cream
grated chocolate
Cook the damascos in enough water to cover them for 25 minutes
Add sugar to taste and cook for another 5 minutes
Strain through a sieve or liquidifier
Add the almonds
Whip the cream into a chantilly and sweeten to taste with sugar
Perfume with vanilla
Combine with the damascos mixture
Place in individual serving cups
Sprinkle with grated chocolate
Refrigerate for several hours before serving, serving 4 to 6 portions.
