Damasco Pudding (My Favorite)

Place the damask in a small saucepan, cover with water, and bring to a boil

Boil for 1 minute or until soft

Drain and let cool slightly

Beat in a blender until thick and creamy. Reserve

Grease with butter and dust with confectioner's sugar a ring mold of 23 cm diameter

Preheat the oven to 180°C (medium)

In a stand mixer, beat the egg whites until stiff peaks form, then gradually add the confectioner's sugar and lime zest

Beat until stiff and firm peaks form

Turn off the mixer, add the damask cream, and mix delicately

Pour into the prepared mold and place on a water bath (bain-marie)

Bake in the preheated oven with the door slightly ajar for about 40 minutes or until a toothpick inserted in the center comes out clean

Let cool and unmold

PREPARE THE CHANTILLY: In a stand mixer, beat the heavy cream with confectioner's sugar until doubled in volume and stiff peaks form

Cover the pudding with the chantilly and refrigerate for 1 hour

Grease with butter a smooth working surface

PREPARE THE PRALINE: In a medium saucepan, melt the unsalted butter over medium heat

Add the confectioner's sugar, mix well, and cook without stirring until golden brown

Add the toasted and chopped almonds or hazelnuts, mix well, and spread rapidly on a smooth working surface

Let cool and harden

Place the praline inside a clean tea towel, twisting the ends to seal tightly

Beat in a smooth surface until finely ground. Reserve

When serving, dust with the praline

277 calories per serving