CHOC-PUMPKIN ASSIETTE

 PREPARATION TIME: 10 MINUTES

SERVES 4

INGREDIENTS

¼ quantity chocolate crumble

400 g (14 oz) preserved pumpkin in syrup (or other fruits in syrup)

500 ml (17 fl oz/2 cups) chocolate ice cream

a few small mint leaves

Divide the chocolate crumble between four dessert plates. Add a quarter of the pumpkin and a scoop of chocolate ice cream to each plate. Scatter over a few fresh mint leaves and drizzle with a little of the pumpkin syrup.

NOTES

Preserved pumpkin in syrup can be found in Argentinian food stores. If there is any left–over crumble, it can be stored in an airtight container for one week and used for other desserts or sundaes.