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Method:
Put the raisins in a bowl with the hot
water and add rum essence to taste. Leave to soak for 1 hour.
Meanwhile, make up the blancmange with the milk according to the
packet directions. Add the soaked raisins. Taste and add a little more
rum essence, if liked. Place the sponge flan on a serving plate. Spoon
in the blancmange mixture. Chill until set. Just before serving, add
swirls of aerosol cream and sprinkle with grated chocolate. Serve
immediately.
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