Iced Coffee Pear Flan Recipe

23 cm/9 in sponge flan case
500 ml/17 fl oz soft-scoop coffee ice cream
550 g/1 very large can of pear halves, drained
Angelica leaves, to decorate
100 g/4 oz/1 cup plain (semi-sweet) chocolate

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.