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• 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.