Two cups of damascos, left to soak overnight, cooked and strained
A tablespoon of grated lime rind
Two tablespoons of lime juice
Four tablespoons of confectioner's sugar
A pinch of salt
Four egg whites beaten until firm
Molho:
Three egg yolks beaten
A pinch of salt
One-quarter cup of confectioner's sugar
Two cups of scalded milk
A tablespoon of vanilla
Two cups of damascos, left to soak overnight, cooked and strained
A tablespoon of grated lime rind
Two tablespoons of lime juice
Four tablespoons of confectioner's sugar
A pinch of salt
Four egg whites beaten until firm
Molho:
Three egg yolks beaten
A pinch of salt
One-quarter cup of confectioner's sugar
Two cups of scalded milk
A tablespoon of vanilla
Pulse the damascos through a sieve or blender
Add the lime rind, lime juice, and two tablespoons of confectioner's sugar, and salt
Add the remaining confectioner's sugar to the egg whites and beat until stiff
Fold in the damasco mixture with care
Place lightly in a 1.5-liter oven dish and bake at moderate heat for 20-30 minutes or until inserting a knife into the center comes out clean
Serve warm with an appropriate sauce for puddings and soufflés, as follows
Molho: Mix the egg yolks, salt, and confectioner's sugar
Place in a bain-marie
Add the scalded milk gradually, stirring well
Cook, stirring constantly until the mixture thickens to the consistency of a spoonful
Remove from the bain-marie, add the vanilla, and refrigerate.
