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Name: Semolina Custard with a Rum-Raisin Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 1/4 c Apricot juice; 1/2 c Toasted; sliced almonds, for; 7 tb Semolina flour; 1 tb Arrowroot; 1/2 c Agar flakes; ; garnish; 1 Vanilla bean; split; 2/3 c Sultanas or Thompson raisins; 2 c Blanched; sliced almonds; 1 Cup; plus 2 tablespoons; ; maple syrup; 1 ts Almond extract; 1 qt Water; 1 1/2 c Water; 2 tb Rum; (optional); 1/2 ts Salt

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INGREDIENTS

2 1/4 c Apricot juice
1/2 c Toasted; sliced almonds, for
7 tb Semolina flour
1 tb Arrowroot
FOR THE CUSTARD
1/2 c Agar flakes
; garnish
1 Vanilla bean; split
2/3 c Sultanas or Thompson raisins
2 c Blanched; sliced almonds
1 Cup; plus 2 tablespoons
; maple syrup
1 ts Almond extract
1 qt Water
1 1/2 c Water
2 tb Rum; (optional)
1/2 ts Salt
FOR THE SAUCE

Servings

INSTRUCTIONS

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

NOTES

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Semolina Custard with a Rum-Raisin Sauce

2 1/4 c Apricot juice
1/2 c Toasted; sliced almonds, for
7 tb Semolina flour
1 tb Arrowroot
 FOR THE CUSTARD
1/2 c Agar flakes
 ; garnish
1 Vanilla bean; split
2/3 c Sultanas or Thompson raisins
2 c Blanched; sliced almonds
1 Cup; plus 2 tablespoons
 ; maple syrup
1 ts Almond extract
1 qt Water
1 1/2 c Water
2 tb Rum; (optional)
1/2 ts Salt
 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        Recipe by: CHEF DU JOUR SHOW #DJ9207

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Nutrition

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Serving Size: 1 Serving (875g)
Recipe Makes: 1 servings

Calories: 710
Calories from Fat: 13 (2%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 149.1mg		5 %
Potassium 1531.7mg		40 %
Total Carbohydrate 165.4g		49 %
	Dietary Fiber 13.5g	54 %
	Sugars, other 152g
Protein 20.2g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 710

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