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Method:
Put the sponge flan in a freezer-proof
container. Spread the ice cream over and freeze until firm. Top with
the pear halves, decorate with angelica leaves and freeze again. Just
before serving, melt the chocolate in a bowl over a pan of hot water
or in the microwave. Drizzle all over the top of the flan in a thin
stream to decorate. Serve straight away while still frozen.
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