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Custard: Semolina Custard w/ Rum Raisin Sauce

Source of Recipe

Peter Berley


List of Ingredients

=== FOR THE CUSTARD ===
2 cups blanched, sliced almonds
1 quart water
1 teaspoon almond extract
1/2 cup agar flakes
1 cup maple syrup -- plus
2 tablespoons maple syrup
1 vanilla bean -- split
1/2 teaspoon salt
7 tablespoons semolina flour
1 1/2 cups water

=== FOR THE SAUCE ===
2 1/4 cups apricot juice
2 tablespoons rum -- (optional)
2/3 cup Sultanas or Thompson raisins
1 tablespoon arrowroot
1/2 cup toasted, sliced almonds -- for garnish


Recipe

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 until the sauce thickens. Puree the sauce 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. This recipe yields 6 servings.