•Sauce:
-½ Cup dried cranberries (soak 2 minutes)
-½ Cup currants (soak 2 minutes, adding 1 Tbsp. hydrogen peroxide to soaking water – rinse thoroughly)
-1 cup water
•Garnish:
-dash of lemon zest
-fresh strawberry slices
Instructions:
Pecan Mousse:
1.Blend soaked and rinsed pecans and dates with water, add a few dashes of cinnamon into blender, stir.
2.Pour into glass pie plate, or large enough pyrex glass container so that thickness of liquid is ½ inch or less.
3.Sprinkle Chinese 5 spice, stir gently into mixture – and dehydrate in TST mode.
-FAST mode set at 145°F (63°C) for 1 hour
-RAW mode set at 115°F (46°C) until done (8 – 12 hours). Taste occasionally to test for desired consistency.
Sauce:
1.Blend soaked and rinsed dried fruits with water until smooth – pour into glass pie plate, or large enough pyrex glass container (square or rectangular) so that thickness of liquid is ½ inch or less.
2.Dehydrate in TST mode.
-FAST mode 145°F (63°C) for 1 hour
-RAW mode 115°F (46°C) until done (8 – 10 hours). Taste occasionally to test for desired consistency.
Serving suggestions:
1.Eating warm from the dehydrator is wonderful, or these ingredients can be chilled and eaten for up to a week.
2.Cover the pecan mousse with the cranberry/currant sauce – garnishing with lemon zest and fresh sliced strawberries.
3.When storing put the sauce on top. Garnish when ready to serve or eat.
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