INGREDIENTS

INSTRUCTIONS

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 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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