Soak the saffron in
the vodka for 2 hours. Bring the milk to the boil with a cup of water
and add the rice; simmer for 15 minutes. Add the almond paste, the cardamom
powder, the honey, the cream, the vodka and the eggs and pour this in
a greased oven dish. Sprinkle with shaved almonds. Bake the pudding
half an hour at 180 degrees Celsius.
Melt the chocolate
with 3 tablespoons cream. Whip the rest of the cream. Allow the melted
chocolate to cool down a little, add the Drambuie and stir well. Now
add the whipped cream, and whip the entire mixture for 30 seconds more.
Refrigerate for 2 hours. Decorate with a piece of fruit.