Difficulty:[usr 1]
The ice cream is prepared in advance or bought ready-made.
Store it in the refrigerator, out of the evaporator, for the time necessary for it to become tender, without however leaking.
In a charlotte mould, spread by packing well about 1/4 of this ice cream. Cover with a large spoonful of apricot jam. add more ice…and continue alternating between ice cream and jam. Finish with ice cream.
Quickly place the mold thus filled in the evaporator set to maximum cold (or in the conservator if the appliance has one).
Let this ice cream freeze again.
Just before serving, warm the rum to about 40°C, then unmold the ice cream. Pour in the rum, igniting it.
Serve immediately.
Of course you can vary the jams and even the alcohols
Source:Top 100 Desserts. Larousse
