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Preparación :

Cocktail

Combine all ingredients in a shaker with an ice cube. Shake, strain through a sieve and keep chilled.

GRAND MARNIER® jelly

Combine 250 ml (8 oz) hot water with 60 ml (2 oz) GRAND MARNIER® Cordon Rouge liqueur and 40 g (3 Tbsp) granulated sugar. In another container dissolve 7 g (1 heaping tsp) powdered gelatine in 10 ml (2 tsp) cold water. Add the dissolved gelatine to the first mixture and refrigerate 3 hours.

Rice pudding  (Prepare the day before)

Bring 1.5 litres (1½ qt.) water to the boil in a saucepan and add the short-grain rice. Allow to boil for 3 minutes then drain. In another saucepan heat the milk and vanilla. Add the rice, cover and let cook for 15 minutes. Remove from the heat and gently stir in the granulated sugar with a fork. When completely cool, place the rice pudding in the refrigerator.

Assembly

Crush the speculoos biscuits into small pieces and place in the bottom of the glass. Then top with the following in the order given:
100 g (4 oz) rice pudding (5 teaspoons)
6 raspberries
10 ml (2 tsp) GRAND MARNIER® jelly
Pour the cocktail over top. Sprinkle the raspberries that remain at the surface with icing sugar.

Enjoy!