Recipe: Gabriel's Dessert

By Grant Allen

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Dessert from Gabriel Levionnois. Photo / Jason Burgess
Dessert from Gabriel Levionnois. Photo / Jason Burgess

Gabriel served a little chocolate pudding baked in a large muffin tin, served with a rhubarb coulis and topped with his own mint icecream.

Double-chocolate muffins, either home-made or store-bought

Good quality icecream. The icecream can be shaped earlier in the day. Use two spoons in hot water and form egg-shaped quenelles. Keep these in the freezer until ready to serve.

• A coulis is a puree of fruit cooked gently with enough sugar to sweeten and enough water to soften and then strained through a sieve.

You can use all sorts of fruits and or berries to make a coulis. It needs to be of a consistency so that it won't run all over a plate, so cook it down until you reach this point.

Chocolate is pretty good with just about any fruits or flavour of icecream.

1. Warm the muffins, spread the coulis on the plate and sit the muffin on top.

2. Shape your ice cream, pop it on the muffin and serve.

- Herald on Sunday

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