1 cup dried Damascus (130 g)
3/4 cup water (180 ml)
6 tablespoons sugar
3 egg whites at room temperature
1 tablespoon lemon juice
1 cup dried Damascus (130 g)
3/4 cup water (180 ml)
6 tablespoons sugar
3 egg whites at room temperature
1 tablespoon lemon juice
In a small non-stick pan, cook the Damascus, water, and sugar over low heat, stirring constantly, until the Damascus becomes soft (about 15 minutes)
Using a processor, beat the mixture to obtain a smooth purée
Transfer it to a small bowl and let it cool
In another bowl, beat the egg whites until stiff peaks form
Add the lemon juice and mix gently with a spatula or wooden spoon
Add 1/4 cup of the beaten egg white to the Damascus purée and mix delicately with an electric mixer (whisk)
Add the remaining egg white and mix carefully
Transfer it to four cups and refrigerate for about 45 minutes before serving.
