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Give your guests the pinnacle of pleasure with this sumptuous vegan dessert. Velvety vegan ice cream, encased in chocolate and enriched by a subtle strawberry mousse. Your guests will be wishing they could eat the ice cream sticks too!
Suggested recipe for 4 people
Ingredients
4 Magnum Vegan Classic ice creams
20 blueberries
8 strawberries
4 blackberries
8 tablespoons of strawberry sauce
Vegan cookie crumble
Purple flower petals (optional)
Gold sprinkles (optional)
For the white-chocolate flavour strawberry mousse
40 g Vegan white chocolate alternative
30 g Strawberry jam
40 g Whipped vegan cream alternative
Preparation
Heat the strawberry jam in a pan and stir occasionally.
For the mousse, place the vegan white chocolate alternative in a heat-proof bowl, cover and set over boiling water until melted. Once melted, mix in the strawberry sauce well.
Whisk vegan cream alternative into soft peaks then gently add the white chocolate strawberry sauce, mixing it together with a tablespoon until a soft mousse forms.
Plating (To be served immediately)
Place a tablespoon of strawberry sauce a couple of inches from the edge of each plate. With a spoon or a palette knife, spread the sauce across the center in a straight line.
Take the Magnum Vegan Classics from the freezer and place at the center of each plate.
Generously spoon the mousse on top of the Magnum.
Decorate with the fruits, vegan cookie crumble and flower petals of your choice.
The ice cream today known as Magnum was developed in Aarhus, Denmark, in the late 1980s by Mogens Vigh-Larsen (1935-2019), then technical director of Frisko, which was an ice cream maker. It was put into production in autumn 1988 and originally manufactured by Frisko in Denmark. The original Magnum (later rebranded as Magnum Classic) consisted of a thick bar of vanilla ice cream on a stick, with a chocolate coating. As there was no real chocolate which could stand the temperature of −40 degrees Celsius, an ad hoc chocolate had to be developed. The original Magnum had a weight of 86 grams and a volume of 120 ml. The Aarhus factory was converted into apartments, shops and a fitness centre named "Friskohus" (The Frisko House) after the ice cream company brand. The Frisko brand is still used in Denmark.
The company also started selling Magnum ice cream cones in 1994 and an ice cream sandwich in 2002.
The actor Roger Moore, best known for his portrayal of James Bond, famously claimed to have come up with the idea of the Magnum, although Wall's (ice cream) deny any knowledge of this, saying it is no more than "a brilliant story".