Semolina Custard With A Rum-raisin Sauce

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J.C. Ryle

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) ---------------------------------------------- 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