|
Cover the raisons with the boiled water and put
aside.
Beat the cream until stiff, and fold in the
caramel.
Add the vanilla and rum essence. Beat
well.
Drain the raisons and stir in to cream mixture
with a wooden spoon.
Fill the bottom of a 1,5L
dish with a layer of the biscuits, and spoon
half the cream mixture on top.
Repeat the layers
and sprinkle biscuit crumbs on top.
Place in fridge
for 2 - 3 hours until
it has set. |
