Semolina custard with a rum-raisin sauce

1 servings

Ingredients

Quantity Ingredient
2 cups Blanched; sliced almonds
1 quart Water
1 teaspoon Almond extract
½ cup Agar flakes
1 Cup; plus 2 tablespoons
; maple syrup
1 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
; garnish

Directions

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.

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