The Magnum Dinner: Where Food Met Fashion (And My Diet Met It’s End)

Fountain of 30

July 11, 2014 • Fashion Blog, Food, Wine & Spirits

Magnum Diner, Chef Andrew Carmellini, Lauren Dimet Waters, Christian Siriano

Chef Andrew Carmellini, Lauren Dimet Waters, Christian Siriano

I consider myself a fashionable foodie, so when I was invited to MAGNUM Ice Cream‘s celebrity chef and designer collaboration dinner around “America’s Most Fashionable Chocolate Dessert” at the restaurant Lafayette in NYC, I RSVP’d immediately! After all, MAGNUM is one brand that thinks like I do…food and fashion are closely aligned.

This past Wednesday evening MAGNUM Ice Cream celebrated its love of Belgian chocolate and fashion with the creation of one of the best desserts I’ve ever had the pleasure of tasting, centered around their MAGNUM Double Caramel Ice Cream bar made with their signature Belgian chocolate. The dessert was a a first-of-its-kind collaboration between American fashion designer Christian Siriano and James Beard Award-winning chef Andrew Carmellini.

MAGNUM has been recognized for its unique fashion partnerships since its U.S. launch in 2011, having previously collaborated with Alice + Olivia and Zac Posen. I admire a decadent premium chocolate bar that has aligned itself with fashion in such a creative way.

Chef Carmellini, Christian Siriano, Magnum Dessert. Lafayette

Chef Carmellini and Christian Siriano collaborating on dessert.

“Quality, seasonal ingredients are the foundation of my menus, and I enjoy the creative process,” said Chef Carmellini. “But I’ve never crafted a dish using trends from the world of fashion. Creating a dessert with MAGNUM Ice Cream that looks like it could be on the cover of a fashion magazine was a fun challenge.”

When describing the dessert, Siriano commented, “I’m a bit of a foodie, but have never applied my design input to anything on a culinary front. I loved pulling together my favorite summer trends, such as lace and citrus color blocking, and seeing them translated into such a stylish dessert.”

Chef Andrew Carmellini, Magnum Ice cream, dessert

The finishing touches…

OK, but before we discuss dessert, let’s talk about the menu! I made sure to try one (and only one) of each of the three passed canapes. There was a fava bean tart with mint and Copper River Salmon with cucumber, both of which were divine, but the most memorable was the foie gras macaroon with MAGNUM Belgian white chocolate. It was so rich you really could eat only one, but it was beyond…

Magnum Dinner Menu Lafayette NYC

The menu

foie gras macaroon

Yes, this was a foie gras macaroon. Sinful.

The first course was a chilled organic carrot soup with paprika, which was one of the best soups I have ever had. I’m not normally into chilled soups, but this one I could have eaten forever. It was healthy too, with just enough bite from the spice and bits of pickled something (onion?) to add the right balance. The second course was a local black bass with Long Island shellfish type of Cioppino, of which I finished every bite. Sublime. Thankfully the portion was small enough so I didn’t feel like a total cow cleaning my plate.

Chilled carrot soup

Chilled carrot soup

Black bass and shellfish, Magnum Dinner NYC

Black bass and shellfish

The third course was a rotisserie lamb with harissa and apricot which was delicious. I’m not a huge lamb eater and have been trying to cut out red meat, but this was worth the binge. I had to save room for dessert, but by this time, I was pretty full, even though I had not eaten a thing all day in preparation for this dinner. I did however, feel badly for the vegetarian sitting next to me. There was no way her meal could have been half as good.

Rotisserie lamb, Magnum dinner

Rotisserie lamb

MAGNUM Double Caramel Cool Down, Magnum ice cream, dessert

Dessert! MAGNUM Double Caramel Cool Down

Dessert…the result of the collaboration was called “MAGNUM Double Caramel Cool Down” and combined the finest premium ingredients seen on the menus of Chef Carmellini’s restaurants this season, and infused Christian Siriano’s style expertise in a decadent dish that included:

  • MAGNUM signature dark and milk chocolate drizzled in a lattice effect to mimic trending textures such as modern embroidered lace and tribal textiles
  • Tropical fruits such as coconut, lime, bruleed champagne mango and pickled pineapple artfully displayed to highlight this season’s citrus color blocking trend
  • Edible flowers to showcase THE Pantone color of the year – Radiant Orchid

Was it good? What do you think? It was SO good I actually finished it and then hated myself. Needless to say, I ate next to nothing the next day and worked out hard at the gym!

Want to recreate this dessert? Fashionistas and foodies alike can create their own MAGNUM Ice Cream chocolate dessert at home, with a recipe created by Chef Andrew Carmellini.

Chef Carmellini, Christian Siriano, Magnum desserts, Magnum Dinner

Chef Carmellini is holding the version whose recipe is below. Christian Siriano is holding what we ate that evening.


Recipe created by award-winning Chef Andrew Carmellini


PREP TIME: 20 minutes

CHILL TIME: 1 hour


  • 2 MAGNUM® Double Caramel Ice Cream Bars
  • ½ can (13.5 oz) coconut milk
  • 1 teaspoon sugar
  • Grated peel and juice from 1 lime
  • 1 ounce white chocolate
  • 2 tablespoons toasted flaked coconut (unsweetened)
  • ½ ripe mango
  • ¼ ripe pineapple
  • ¼ cup raspberries
  • Fresh basil leaves

MAGNUM Double Caramel Bar · Coconut Cream Lime Sauce · Fresh Fruit & Basil


Coconut Sauce: Carefully open can of coconut milk and spoon about half of the thick coconut cream from the top into a bowl and set aside. Pour half of the remaining thin coconut milk into a small saucepan. Add sugar and bring to a boil over medium-high heat. Boil until reduced  by half, about 5 minutes. Combine the reduced coconut milk, coconut cream, lime juice and peel from ½ lime. Refrigerate until cold, about 1 hour. (This sauce can be made ahead and kept in the refrigerator up to 2 days.)

To Decorate MAGNUM Bars: Unwrap MAGNUM® Double Caramel Ice Cream Bars and place on large parchment or waxed paper lined plate. Melt white chocolate in small microwave-safe bowl in microwave. Drizzle melted chocolate over ice cream bars, then sprinkle with coconut. Freeze until set, about 10 minutes.

Fruit Preparation & Dessert Assembly: Peel the mango and cut the flesh from the pit. Cut into ¼-inch thick slices. Peel the pineapple and cut into similar slices as the mango.

To serve, spoon about ¼ cup of the coconut sauce onto the middle of each of 2 serving plates. Place a decorated ice cream in center of each plate. Arrange sliced mango, pineapple and raspberries around ice cream bars. Grate lime peel from ½ lime over the top of each plate and garnish each plate with a few basil leaves. Serve immediately.

Nutritional Information 1 serving:
Calories: 750, Calories from Fat: 440, Total Fat: 49g, Saturated Fat: 38g, Trans Fat: 0g, Cholesterol: 30mg, Sodium: 115mg, Total Carbs: 79g, Dietary Fiber: 7g, Sugars: 63g, Protein: 8g, Vitamin A: 25%, Vitamin C: 170%, Calcium: 20%, Iron: 30%

Sorry I added the nutritional information. Don’t look. I just did and wish I had not.

– Lauren Dimet Waters


Photos: MAGNUM and Second City Style


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