Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Blanched; sliced almonds |
1 quart | Water |
1 teaspoon | Almond extract |
½ cup | Agar flakes |
1 \N | Cup; plus 2 tablespoons |
\N \N | ; maple syrup |
1 \N | Vanilla bean; split |
½ teaspoon | Salt |
7 tablespoons | Semolina flour |
1½ cup | Water |
2¼ cup | Apricot juice |
2 tablespoons | Rum; (optional) |
⅔ cup | Sultanas or Thompson raisins |
1 tablespoon | Arrowroot |
½ cup | Toasted; sliced almonds, for |
\N \N | ; garnish |
FOR THE CUSTARD
FOR THE SAUCE
In a blender combine almonds and 1 quart of water. Blend until smooth.
Strain through two layers of damp cheesecloth and squeeze to extract 1 quart of almond milk. Pour milk into a 3 quart sauce pan. Add agar flakes, almond extract and maple syrup. Split the vanilla bean and scrape seeds into the milk. Over medium flame, bring the almond milk to a simmer and then lower the flame and whisk constantly for 2 to 3 minutes or until the agar flakes are dissolved.
In a second saucepan, combine the semolina flour and 1½ cups cold water.
Over a high flame whisk constantly until the mixture thickens. Turn off heat and add to the almond milk. Stir to combine. Pour the custard into a 2 quart pan and refrigerate until set (about 30 minutes.) While the custard sets: combine juice, rum and raisins in a saucepan to simmer for 10 minutes.
Make a slurry from ¼ cup cold juice and the arrowroot. Stir this into the sauce and cook for 1 to 2 minutes to until the sauce thickens. puree the custard in a food processor until creamy.
To serve: layer the custard, toasted almonds and raisin sauce in a wine glass and serve warm or chilled. S: 6 servings Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9207 Converted by MM_Buster v2.0l.