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 Recipe by: CHEF DU JOUR SHOW #DJ9207