Mochi -Pear Crisp with  Chestnut-Raisin Mousse

 

3 to 4 pears, cut in quarters, cored ,then  in thinner slices

2 squares dried mochi, cut finely

1 pinch sea salt

1 handful almonds or walnuts, rinsed and chopped

3 to 4 Tbsp. water

 

 

Place pear slices in a overlapping, pattern on a 9- inches pie pan. Sprinkle mochi over pears, then salt and water. Top with nuts. Cover and blank at 300 to 350F for 20 to 30 minutes. Uncover and bake 10 to 15 minutes until nuts are golden. Slice and serve.

 

 

Chestnut-Raisin Mousse

 

2 cups dried chestnuts

7 cups water

1 ½ cups apple juice

1 cup raisins

1 ½ cups cold water

4 to 5 Tbsp. agar agar flakes

1 pinch sea salt

Lemon or tangerine slices or grated rind

 

 

Soak chestnuts in water overnight. Pour into pressure cooker and pressure cook 45 to 50 minutes. Turn off heat and allow pressure to come down. Meanwhile, soften agar agar in 1 ½ cups cold water. Add apple juice, raisins, agar agar, and salt to chestnuts. Bring mixture to a boil, then reduce heat and simmer 6 minutes. Remove from heat and let cool 15 minutes. Pour mixture into a glass dish and chill in the refrigerator to set. To serve whip in the blender until creamy, then

spoon into individual dessert cups chill.