Soften the glace a little in the refrigerator.
Meanwhile, stir the apricot jam with the orange liqueur.
Cover a small soufflé dish or baking dish with cling film.
Spread 1/3 of the glace into the mold. Spread half of the jam evenly on top and cover repeatedly with a third of the glace. Pour the remaining jam on top and finish with glace. Put the mold in the freezer on the spot and freeze repeatedly.
Immediately before serving, invert the glace into a large deep plate or possibly onto a platter and remove the cling film. Heat the rum to 40 °C. Pour over the glace and ignite. Serve immediately.
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