Apricot juice simmers with agar flakes and vanilla until it sets into a glossy kanten, the foundation of a parfait finished with rich cashew butter, crunchy almonds, and fresh mint leaves.
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In 1-gallon pot, combine juice, agar flakes and vanilla extract. Let sit for 10 minutes to help agar dissolve.
Bring mixture to , and reduce to , covered, until agar is completely dissolved, stirring and scraping bottom and sides of pot with wooden spoon to avoid sticking.
Pour juice mixture into hotel pan to cool quickly. Once has stopped rising, place in refrigerator to set up and harden into kanten.
Blend 3/4 kanten briefly in processor. Pour in serving bowls.
Blend remaining 1/4 kanten briefly with cashew butter. Serve as topping. Garnish with almonds and mint leaf.
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