Pomegranate Swirl Ice-Cream and the Magnum Event
Two week’s ago I attended the Magnum Pink Pomegranate and Black Espresso Launch held at the oh-so suave Shimmy Beach Club. It was a fabulous event with cocktails everywhere you looked and delicious finger foods that swirled around as waiters made their way through the crowds. Also on the menu, obvious, but not disappointing, was the new Pink Pomegranate and Black Espresso Magnums. Before I get into the new Magnum flavours, I think it imperative I talk a bit about the event and the very exciting Magnum auction.
The event kicked off with, Top Billing hunk, Janez Vermeiren introducing the new flavours, and an extremely exciting Magnum competition. What is the competition? It’s a Magnum Twitter Auction. It’s the very first for South Africa where tweets equal currency.
At the event we were given a sneak preview on how the auction will work by having two prizes up for bids. Each prize was inspired by the new Magnum flavours. Representing the Pink Pomegranate was a gift set of pink Ted Baker clutches, Guess sunglasses and other desirable objects. Representing the Black Espresso, was a similar gift set only in black. However, to win a gift set was up to you to tweet for it. The more you tweeted the more chance you stood to win.
To heighten the excitement and make it even more competitive, we were given a mere 15 minutes to tweet. Unfortunately, I did not win. I blame my very slow Blackberry and “Edge”. I made a whole 3 tweets – embarrassing and even more disappointing. However all is not lost, because on the 23 November Magnum is hosting the real auction. The event was just a taste of what is to come. And let me tell you, a Ted Baker Clutch aint notnin’ compared to what’s up for grabs.
To see what you can win, visit the Magnum website – there really is amazing stuff up for auction and all you have to do is tweet like a mo-fo to win. Take a look at their twitter for more information and, check out their facebook page so you don’t miss out.
Back to the new Magnum flavours. I simply love the Pink Pomegranate Magnum, so much so it inspired me to make my very own Pomegranate Swirl Ice-cream with Warm White Chocolate Ganache. The wonderful tart character of pomegranate goes perfectly with the sweet notes of ice-cream and the added decadence of warm ganache makes this an irresistible treat. One thing, you have to use is 100% pomegranate juice, it’s expensive but nothing else will compare – it seriously is amazing and I am quite baffled at how many pomegranates it takes to make a liter. There are two places that I know stock it: one is the Spar in Vredehoek (i’m assuming the Cape Quarter will also have it), and the other is the Wellness Centre. Oh and, it’s always kept in the freezer, so check the freezers before you think they don’t have it.
Pomegranate Swirl Ice-cream with Warm White Chocolate Gancahe
250ml full cream milk
A pinch of salt
1 vanilla pod, split lengthwise
5 large egg yolks
1 teaspoon pure vanilla extract
*pomegranate syrup (see below recipe)
pomegranate jewels (seeds) to garnish
1. Place the milk, sugar, and salt into a saucepan and scrape the seeds from the vanilla pod into the milk with a paring knife. Now heat the milk mixture until the sugar has melted. Cover, remove from heat, and allow the vanilla to infuse.
2. In a separate bowl, whisk together the egg yolks until slightly pale. Rewarm the milk and gradually pour some of the milk into the yolks, whisking constantly as you pour. Pour the warmed yolks and milk back into the saucepan.
3. Cook over low heat, stirring constantly making sure to scrape the bottom in case any mixture catches. Cook until the custard thickens enough to coat the spatula.
4. Pour the custard into the heavy cream, stir to incorporate,and add the vanilla extract. Refrigerate to chill thoroughly. Preferably overnight.
5.Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions. During the freezing time, add 2 tablespoons of pomegranate syrup to the ice-cream maker.
6. When the ice-cream is ready, pour a ¼ cup of pomegranate syrup into it and allow the ice-cream maker to run the syrup through the ice-cream. Remember you want to leave steaks of pomegranate syrup running through the ice-cream, so only let the machine mix it once through. Alternatively, when placing the ice-cream into a freezer container, stir through the pomegranate syrup.
7. To serve, pour more pomegranate syrup over ice-cream, and top with warm ganache before sprinkling with pomegranate jewels (seeds).
500ml 100% pomegranate juice
Place juice into a heavy-based saucepan and bring to the boil, turn down the heat and reduce by half. Take off the heat and allow to cool.
White Chocolate Ganache
1 cup white chocolate, roughly chopped
¾ cup cream
Place chopped chocolate into a bowl, and heat cream just before the boil. Pour hot cream over chocolate and stir until chocolate is melted. Keep the chocolate ganache warm so as to not allow it to set (it should stay warm for a little while).
* note: leftover ganache can be made into truffles. Once cooled and firm, roll into balls and cover with more melted chocolate of your choice or with a generous dusting of coco powder.