A few weeks ago I teamed up with the magical people at Magnum for a very exciting collaboration – I was to create my dream Magnum. At first this seemed like an excellent prospect, however upon further thinking I began to struggle. How on earth do you top what is already arguably the best ice cream? Frankly I am thrilled to have any form of Magnum in my grasp, let alone a customised one! Eventually however I decided that I wanted to emphasise the deliciously satisfying contrast between the crunch of chocolate and smooth silky centre. I would of course add more chocolate. And nuts. And my new favourite topping in the form of cocoa nibs. Cocoa nibs are roasted cocoa beans, broken into smaller pieces, and have a strong but bitter chocolate flavour. They made for a perfect pairing with white chocolate, and sweet vanilla ice cream. I also wanted to build my Magnum up in layers or stripes. I think this makes it more playful and enticing, particularly with the gem coloured pistachio slivers. The end result looked like something from the 1920s, and so the Art Deco Dream was born! Perfect with a glass of prosecco during the festive period.
For more information about the #DreamMagnum collection please visit http://www.magnumicecream.com/uk/dream-magnum.html, or search #DreamMagnum on Twitter or Instagram.
BUILD YOUR OWN ART DECO DREAM
4 white chocolate Magnum ice creams
150g dark chocolate (at least 65% cocoa solids)
75g pistachio slivers
50g cocoa nibs
white rose petals to decorate, optional
prosecco to serve
Gently melt your chocolate using a bain marie. Transfer into a piping bag and snip a little off the end – you only require a small nozzle. Lay your Magnums on a tray lines with greaseproof or silicon paper. One at a time pipe dark chocolate stripes up each Magnum. You can drizzle the chocolate all over if you would prefer. Working fast as the chocolate with begin to harden quickly, sprinkle one strip with pistachio slivers and another with cocoa nibs. Alternate between the two. Return each one to the freezer once complete. If possible make sure they remain flat to prevent any damage. You can store them (covered) for up to two weeks once decorated. Serve with the rose petals and prosecco for an indulgent treat over the festive period.