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Magnum Ruby Revelation
Serves
4 persons
Get ready to discover the 4th type of chocolate, after Dark, Milk and White. A decadent union of Ruby Chocolate and velvety ice cream to create a superior Magnum pleasure experience, as never tasted before. When was the last time you experienced something new for the first time?
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Ingredients
75 g white chocolate
12 frozen raspberries
1 tbs pink peppercorns (alternative: dried raspberry pieces or cookie crumble)
20 rice crispies (alternative: granola or nuts)
1 big meringue (alternative: cookies or biscuits)
For the raspberry sauce:
40 g white chocolate
30 g raspberry jam
40 g whipped cream
Directions
First make the mousse. Heat the raspberry jam in a pan, stirring occasionally
Next, place 40g white chocolate in a heat-proof bowl, cover and set over boiling water until melted. Once melted, mix well into the raspberry sauce
Finally, whisk the whipped cream into soft peaks before gently adding to the white chocolate raspberry sauce, mixing it together with a tablespoon until a soft mousse forms
Using the same method as before (heat-proof bowl, cover, boiling water), melt 75g white chocolate. Once melted, transfer to a small piping bag or small squeeze bottle
Crush the meringue into small shards
Use a pestle and mortar to grind up the pink peppercorns
Pipe the melted white chocolate in an artistic squiggly pattern down the centre of the plate
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Next, artfully decorate the plate with meringue shards. Place the Ruby Magnum on the centre of the plate before using the piping bag to embellish it with some subtle white chocolate swirls
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Generously spoon the raspberry mousse around the plate. Scatter with ruby chocolate covered rice crispies
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Decorate the plate with frozen raspberries. Finally, finish with a flourish of crushed pink peppercorns.
To be served immediately
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