Difficulty:[usr 1]
Sprinkle the grapes with rum and let them macerate. Put the almonds, walnuts and pistachios in a small non-stick pan. Toast them dry for a few minutes, without colouring, then pour them on absorbent paper to let them cool.
Heat the chocolate coulis in the microwave or in a small saucepan.
Spread hot coulis on four serving plates.
Place a scoop of vanilla ice cream and two scoops of pistachio ice cream in the center of each plate.
Scatter the raisins and dried fruit.
Serve immediately.
Chef Hubert's culinary ideas
