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Ingredients
- 2 c. blanched, sliced almonds
- 1 quart water
- 1 tsp almond extract
- 1/2 c. agar flakes
- 1 c. maple syrup plus
- 2 Tbsp. maple syrup
- 1 x vanilla bean split
- 1/2 tsp salt
- 7 Tbsp. semolina flour
- 1Â 1/2 c. water
- 2Â 1/4 c. apricot juice
- 2 Tbsp. rum (optional)
- 2/3 c. Sultanas or possibly Thompson raisins
- 1 Tbsp. arrowroot
- 1/2 c. toasted, sliced almonds for garnish
Directions
- In a blender combine almonds and 1 qt of water. Blend till smooth. Strain through two layers of damp cheesecloth and squeeze to extract 1 qt of almond lowfat milk.
- Pour lowfat milk into a 3-qt sauce pan. Add in agar flakes, almond extract and maple syrup. Split the vanilla bean and scrape seeds into the lowfat milk. Over medium flame, bring the almond lowfat milk to a simmer and then lower the flame and whisk constantly for 2 to 3 min or possibly till the agar flakes are dissolved.
- In a second saucepan, combine the semolina flour and 1 1/2 c. cool water. Over a high flame whisk constantly till the mix thickens. Turn off heat and add in to the almond lowfat milk. Stir to combine. Pour the custard into a 2-qt pan and chill till set (about 30 min).
- While the custard sets: Combine juice, rum and raisins in a saucepan to simmer for 10 min. Make a slurry from 1/4 c. cool juice and the arrowroot. Stir this into the sauce and cook for 1 to 2 min till the sauce thickens. Puree the sauce in a food processor till creamy.
- To serve: Layer the custard, toasted almonds and raisin sauce in a wine glass and serve hot or possibly chilled.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 6 servings | |
| Calories 434 | |
| Calories from Fat 220 | 51% |
| Total Fat 26.25g | 33% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 220mg | 9% |
| Potassium 516mg | 15% |
| Total Carbs 39.13g | 10% |
| Dietary Fiber 6.2g | 21% |
| Sugars 20.39g | 14% |
| Protein 13.28g | 21% |
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