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.
