Wazzup Pilipinas!
Your friendly neighborhood pambansang blogger had an awesome "great" luck (nah, I was tagged along by a dear friend) to get an opportunity to try out a new dessert at Magnum Manila located at SM Aura, Bonifacio Global City. It was an intimate gathering of a few media friends to try out another sweet treat that will hopefully tickle the fancy of eager ice cream patrons willing to become more adventurous with their dessert.
Magnum Manila in partnership with Rogue Magazine has come out with a Magnum ice cream bar-based concoction that best represents the edgy identity of the lifestyle magazine. From their online site, Rogue magazine is defined as the Philippines' only literary luxury magazine covering art, culture, fashion, interiors, and controversial general-interest topics. An array of topics for an affluent, discerning, and powerful audience that warrants a dessert concoction that would equally be as thought-provoking and glamorous in both appearance and taste just like their literary masterpieces.
The multi-layered creation was a mixture of awesome ingredients conceptualized by the multi-awarded illustrious pastry Chef Miko Aspiras of Magnum Manila, and is composed of cashew meringue, marscarphone mousseline, fresh strawberries, topped with a vanilla Magnum bar dipped in Belgian white chocolate with freeze-dried strawberries and salty almond shards, drizzled with top-quality fig-flavored Crema del Duca balsamic vinegar (considered as the magic ingredient as mentioned by Rogue magazine's Editor-in-Chief Paolo Reyes. Balsamic vinegar has become all the rage thanks to creative chefs at upscale restaurants) and then cutely branded by the small round chocolate Magnum logo we see as a big M.