CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains | Dujour07 | 1 | Servings |
INGREDIENTS
2 | c | Blanched, sliced almonds |
1 | qt | Water |
1 | t | Almond extract |
1/2 | c | Agar flakes |
1 | Cup, plus 2 tablespoons | |
maple syrup | ||
1 | Vanilla bean, split | |
1/2 | t | Salt |
7 | T | Semolina flour |
1 1/2 | c | Water |
2 1/4 | c | Apricot juice |
2 | T | Rum, optional |
2/3 | c | Sultanas or Thompson raisins |
1 | T | Arrowroot |
1/2 | c | Toasted, sliced almonds for |
garnish |
INSTRUCTIONS
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 1 1/2 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 1/4 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 2901
Calories From Fat: 1582
Total Fat: 188.6g
Cholesterol: 0mg
Sodium: 1300.6mg
Potassium: 3662.1mg
Carbohydrates: 250.8g
Fiber: 45.3g
Sugar: 172.5g
Protein: 80.1g