Vanilla macadamia nut magnum composed of
– vanilla ice cream,
– caramelised macadamia nuts,
– caramel,
– white chocolate rock icing.
Equipment used
– Silikomart Magnum Gel01 mould
– Angled spatula
– Piping bag
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Ingredients
For the homemade caramel
✔ 40g caster sugar
✔ 60g heated single cream
✔ 15g semi-salted butter
Caramelised macadamia nuts
✔40g pecan nuts
✔20g water
✔20g caster sugar
For the vanilla ice cream
✔45g cold sweetened condensed milk
✔480g very cold liquid cream, minimum 30% fat content
✔21 sachet of vanilla sugar
✔Vanilla powder or vanilla pod
✔1g ice cream stabiliser
Chocolate rock icing
✔250g/300g white chocolate
✔30g neutral oil or cocoa butter
✔30g chopped almonds
✔Caramel colouring
The recipe
For 4 magnums
For the homemade caramel
✔ 40g caster sugar
✔ 60g heated single cream
✔ 15g semi-salted butter
Melt the sugar in a saucepan.
When it has a nice amber colour, remove from the heat and add the previously heated cream. Mix well and return to the heat to melt all the caramel completely.
Remove from the heat and finally add the butter. Leave to cool completely, then fill a piping bag with the mixture.
Caramelised macadamia nuts
✔40 g pecan nuts
✔20 g water
✔20 g caster sugar
Cut half of the macadamia nuts in half or into pieces.
Melt the caster sugar and water in a saucepan. When the caramel has browned, add the macadamia nuts and stir well to coat them in caramel.
Continue stirring until they are well coloured.
Place them on baking paper, spacing them apart to prevent them from sticking together, and leave them to cool.
For the vanilla ice cream
✔45g cold sweetened condensed milk
✔480g very cold liquid cream, minimum 30% fat content
✔21 sachet of vanilla sugar
✔Vanilla powder or vanilla pod
✔1g ice cream stabiliser
In a small bowl, mix the packet of vanilla sugar with the Stabglaces. In a salad bowl, pour in the liquid cream, vanilla powder, and vanilla sugar mixed with Stabglaces. Mix well and refrigerate for at least 15 minutes.
Next, whip the well-chilled liquid cream with an electric mixer. Gradually add the cold sweetened condensed milk as well.
Stabiliser is an emulsifier used in ice cream production. It stabilises the watery structure of the mixture by preventing the formation of ice crystals, which are unpleasant to the taste.
Fill a piping bag with the vanilla cream.
Assembly
Fill the Silikomart Gel01 magnum mould halfway with vanilla cream.
Add the caramelised macadamia nuts.
Add a wooden stick per magnum, then pour in the caramel.
Top with vanilla cream.
Smooth with the angled spatula to remove any excess and place in the freezer for at least 3 hours.
Chocolate rock glaze
✔250g / 300g white chocolate
✔30g neutral oil or cocoa butter
✔30g chopped almonds
✔Caramel food colouring
Melt the chocolate with the neutral oil or cocoa butter, chopped almonds and a drop of food colouring in a narrow container that can still hold the Magnum. Mix well.
Remove your magnums from the moulds but keep them in the freezer to prevent them from melting. When the chocolate is below 35°C, dip the well-frozen magnum into it. Repeat the process for all the magnums.
Return to the freezer until ready to serve.
