Finish with a flourish thanks to some clever spoon-work from Gordon
This is a great way to finish any dessert. Quenelles are much simpler than they sound but they're extremely effective so worth practising.
A quenelle is basically a rugby shaped ball of mixture - in this case, cream and mascarpone.
The shape is moulded using hot metal spoons.
Dessertspoons are best as they hold just the right amount of mixture to manage easily and are exact portion size.
Heat the spoon in a pot of clean hot water. Don't dry the spoon, you need to keep it wet.
Scoop up some mixture and roll it up the side of the mixing bowl to form the oval shape. Quickly slide it off the spoon and onto the dessert.
Clean the spoon in the hot water and repeat.
Grate a little dark chocolate on top.
Finally dust with some icing sugar to finish off the festive treat.
