Creamy Sorbet Tart with Damson Cream

Let the sorbet sit at room temperature for a few minutes to soften slightly

In a small saucepan, heat the jelly over low heat until it melts

Remove from heat and mix well with the orange liqueur

Let cool

In a removable-bottom mold large enough for 1.5 liters, alternate layers of sorbet and jelly, ending with the sorbet

Gently fold to combine the layers

Cover with plastic wrap or aluminum foil and refrigerate for about 2 hours or until firm

When serving, invert and cut like a cake

159 calories per slice

Note: You can substitute the removable-bottom mold with a refractory lined with parchment paper.