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.

29

Page 29
Image 29
Tribest SD-P9000GP operation manual