Damasco Mousse

In a medium saucepan, bring the rose petals, water, and sugar to a boil over high heat

When it starts to simmer, reduce the heat and cook for 10 minutes or until the rose petals are slightly softened

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

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

Heat over high in a water bath and stir until dissolved

Add to the rose petal mixture, then add the heavy cream and mix well

Pour into a large serving dish or individual servings, cover with plastic wrap, and refrigerate for at least 3 hours or until creamy

205 calories per serving