Christian Siriano inspires Magnum’s color-blocked dessert

Magnum Ice Cream @ Lafayette - New York, NY
This is one fierce ice cream bar.
Credit: Magnum

Last night, Magnum — the ice cream brand has teamed up with Rachel Bilson, Karl Lagerfeld and Zac Posen in the past — held a dinner at Lafayette in New York to celebrate their new fashion partnership.

For their latest collaboration they recruited designer Christian Siriano and James Beard Award-winning chef Andrew Carmellini to create “America’s Most Fashionable Chocolate Dessert.” Carmellini channeled Siriano’s Spring ‘  collection — inspired by a trip to Mexico — into a four course meal, the emphasis being on the dessert, of course.

For the final course, the chef looked to spring trends: milk and dark chocolate drizzled in a lace like effect, an ice cream bar lay on a bed of tropical fruits including bruleed champagne mango and pickled pineapple which represented color-blocking and finally there were edible flowers which stood for the Pantone color of the year, Radiant Orchid. While all of that is great and all, the chance of you torching mango is as great as you wearing one of Siriano’s frothy creations to a job interview — it ain’t going to happen.

So the good chef created an easier version for your at home fashion soirees.

MAGNUM DOUBLE CARAMEL COOL DOWN
SERVES: 2
PREP TIME: 20 minutes
CHILL TIME: 1 hour

INGREDIENTS:

  • 2 MAGNUM Double Caramel Ice Cream Bars
  • ½ can (13.5 oz) coconut milk
  • 1 teaspoon sugar
  • Grated peel and juice from 1 lime
  • 1 ounce white chocolate
  • 2 tablespoons toasted flaked coconut (unsweetened)
  • ½ ripe mango
  • ¼ ripe pineapple
  • ¼ cup raspberries
  • Fresh basil leaves

MAGNUM Double Caramel Bar · Coconut Cream Lime Sauce · Fresh Fruit & Basil

DIRECTIONS:

Coconut Sauce: Carefully open can of coconut milk and spoon about half of the thick coconut cream from the top into a bowl and set aside. Pour half of the remaining thin coconut milk into a small saucepan. Add sugar and bring to a boil over medium-high heat. Boil until reduced  by half, about 5 minutes. Combine the reduced coconut milk, coconut cream, lime juice and peel from ½ lime. Refrigerate until cold, about 1 hour. (This sauce can be made ahead and kept in the refrigerator up to 2 days.)

To Decorate MAGNUM Bars: Unwrap MAGNUM® Double Caramel Ice Cream Bars and place on large parchment or waxed paper lined plate. Melt white chocolate in small microwave-safe bowl in microwave. Drizzle melted chocolate over ice cream bars, then sprinkle with coconut. Freeze until set, about 10 minutes.

Fruit Preparation & Dessert Assembly: Peel the mango and cut the flesh from the pit. Cut into ¼-inch thick slices. Peel the pineapple and cut into similar slices as the mango.

To serve, spoon about ¼ cup of the coconut sauce onto the middle of each of 2 serving plates. Place a decorated ice cream in center of each plate. Arrange sliced mango, pineapple and raspberries around ice cream bars. Grate lime peel from ½ lime over the top of each plate and garnish each plate with a few basil leaves. Serve immediately.

 

 



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