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Magnum white almond spectacular

Magnum white almond spectacular

Magnum white almond spectacular
Recipe by: Clement Pedro

Serves: 4
Preparation time: 15-20 minutes
Cooking time: 10-15 minutes
For the almond cream
100g toasted Almonds
1 cup cream cheese
3T icing sugar
½ t Almond essence
For the White chocolate petals
100g good quality white chocolate (Lindt)
100g white chocolate coated whole almonds
For the Almond cream: Lightly toast the almonds in the oven at 180°C for about 10 minutes, tossing every few minutes to ensure evenly toasted. 
Place in a blender and blend until fine. Add the cream cheese, icing sugar and almond essence. Blend together to form a smooth mixture. Place in a piping bag.
Melt the chocolate by placing it in a bowl over a pot of just simmering water.  Once evenly melted place it in a piping bag and cut a very small end of the bag off before piping almond shaped petals onto a Silpat or silicone paper, making sure to not only pipe the outside of the shape but to also fill it in. Allow the chocolate to set to form chocolate petals.
Place your Magnum on a serving platter. Cut a small end of the almond cream bag off. Pipe a small amount onto the Magnum to act as a glue for the white chocolate petal, continue gluing down the petal.
If there are open spaces Simply glue down a white chocolate coated almond.
Serve your Magnum immediately.  

Magnum Gert Johan Coetzee M Collection
Website: pleasure.mymagnum.co.za & www.mymagnum.co.za
Facebook: MagnumSouthAfrica
Twitter: @magnumsa 
YouTube: mymagnum 

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