Fashionable dessert? It’s a real thing that and MAGNUM just made happen. NYC-based James Beard-Award Winning Chef Andrew Carmellini and fashion designer Christian Siriano to create what they’re calling, “America’s Most Fashionable Chocolate Dessert.”
They used fashion trends (like color blocking and the Pantone Color of the Year) to come up with the little details of the dessert. And the best part is they made it super easy to make at home too. I caught up with Chef Andrew Carmellini to talk about how he came up with the recipe and what it was like working with Siriano:
Beauty and the Feast: How did you come up with this dessert recipe? What trends specifically were you inspired by?
Chef Andrew Carmellini: Christian Siriano and I worked together to explore this summer’s top fashion and culinary trends to create a fashion-forward, indulgent dessert featuring a MAGNUM Double Caramel Ice Cream bar. We utilized the MAGNUM Ice Cream signature dark and milk chocolate drizzled in a lattice effect to mimic trending design textures such as modern embroidered lace and tribal textiles. The dessert also features the trending tropical fruits coconut, lime, bruleed champagne mango and pickled pineapple all artfully displayed to highlight this season’s color blocking trend. We were also inspired by the pantone color of the year – Radiant Orchid. So, we created edible flowers to showcase their glowing color and vibrant tone.
BATF: What was it like coming up with the recipe with a fashion designer? Did Christian Siriano have a lot of input in how it turned out? If so, what exactly were they?
Chef Carmellini: We collaborated really well together, from the initial brainstorming process, to the final product. His fashion expertise (demonstrated through his mood board) was particularly helpful and helped bring the dessert to life. Quality, seasonal ingredients are the foundation of my menus. I enjoy the creative process of creating an innovative dish and what better way than through a fashion/food partnership. It was a definite first for me; I’ve never crafted a dish using trends from the world of fashion.
BATF: What surprised you the most about working with Siriano?
Chef Carmellini: I was pleasantly surprised at how easy it was to work with Christian. He was open to my ideas about incorporating flavor with fashion!
BATF: What has been the feedback so far on the dessert from people who have tried it that you’ve heard from directly?
Chef Carmellini: They were very pleased and felt it was a true fashion-forward and indulgent experience. We also created a consumer-friendly version that people can make at home called the “MAGNUM Double Caramel Cool Down”. It’s something that everyone can create and feel like they are elevating the traditional MAGNUM ice cream dessert experience.
BATF: What’s the best way to prep this dessert ahead of time if you’re expecting guests?
Chef Carmellini: If you are planning to serve the “MAGNUM Double Caramel Cool Down” at a dinner party, I recommend making the coconut sauce ahead of time. The sauce can be created up to two days in advance and can be kept in the refrigerator. Also, feel free to slice the pineapples and mangos the day-of to save time before serving to guests later in the evening. Also, I would dress the MAGNUM bar a couple hours before guests arrive with the white chocolate and keep in the freezer. Just remember to remove the bar about 5 minutes before so it tempers a bit.
BATF: What for you is the best part about coming up with new recipes like this one?
Chef Carmellini: For me, the best part was that this was something different from any collaboration I had done before….and the leftovers tasted great.
Thank you MAGNUM and Chef Carmellini for the interview! Recipe below!
Recipe created by award-winning Chef Andrew Carmellini
PREP TIME: 20 minutes
CHILL TIME: 1 hour
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
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.
Nutritional Information 1 serving:
Calories: 750, Calories from Fat: 440, Total Fat: 49g, Saturated Fat: 38g, Trans Fat: 0g, Cholesterol: 30mg, Sodium: 115mg, Total Carbs: 79g, Dietary Fiber: 7g, Sugars: 63g, Protein: 8g, Vitamin A: 25%, Vitamin C: 170%, Calcium: 20%, Iron: 30%