Difficulty: Easy (1/5)
Prepare the vanilla ice cream in advance or use high-quality store-bought. Store it in the refrigerator, away from the freezer's evaporator, until it softens slightly but doesn't melt.
In a charlotte mold, firmly pack about 1/4 of the ice cream. Top with a generous spoonful of apricot jam, then add more ice cream. Continue alternating layers of ice cream and jam, finishing with a layer of ice cream.
Quickly place the filled mold in the freezer at maximum cold (or dedicated freezer compartment if available). Allow it to refreeze solid.
Just before serving, gently warm the white rum to about 40°C. Unmold the ice cream onto a flameproof serving dish. Pour the warm rum over it and ignite for a dramatic flambé effect.
Serve immediately while still flaming for maximum wow factor.
Pro tip: Experiment with different jams or spirits for endless variations.
Source: Top 100 Desserts by Larousse – A trusted classic in culinary expertise.
