Coffee Mousse without the Coffee
Ground instant barley cup, 2-3 tbsp raisins, agar-agar, vanilla essence, 1 tbsp orange rind, 2 tbsp peanut butter, a pinch Celtic sea salt, malt to taste, 2 tbsp kuzu thickener. Bring 3 cups water to a boil, add barley cup, raisins, agar-agar, salt and vanilla essence. Cook for 10 minutes until agar is dissolved completely. Add the peanut butter and rind and blend smoothly. Bring to a boil again. Dilute the kuzu with some cold water. Add to the sauce. Mix well and leave it to set. When completely cold, blend until smooth consistency adding extra liquid if desired. Refrigerate or eat warm as desired.