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 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.

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