Tag : magnum

magnumBenicio del Toro, aur, Magnum, camioane

Benicio del Toro, aur, Magnum, camioane

stiti deja ca povestea camionului cu o comoara de aur din Madagascar care a fost implicat in ceea pe in online s-a numit #jafulsecolului a facut parte din campania de lansare a unei noi inghetate Magnum Gold – o combinație delicioasa de vanilie de Madagascar și caramel cu sare de mare, invelite intr-o crusta de ciocolata crocanta de culoarea aurului pur.

ceea ce nu stiti este ca spotul din campania acestei lansari – cel cu benicio del toro – este realizat de domnul Bryan Singer – cel care a facut Usual Suspects, seriile X Men si niste foarte multe episoade din Doctor House.

nu e chiar un spot este un scurt metraj cu Benicio del Toro in rolul principal:)

***
ce nu mai stiti este ca puteti sa testati inghetata la voi in oras pentru ca acel camion urias se afla in turneu in tara.

daca tot a calatorit atit in jaful secolului pina a fost gasit (la concertul fortza zu la Iasi, in fata a 100.000 de aomeni), acum isi continua traseul in urmatoarele destinatii in luna iunie: Brasov, Cluj, Timisoara, Constanta – iar apoi va merge la mare in 3 statiuni: Mamaia, Costinesti, Vama Veche.
in fiecare dintre orasele din tara va sta cite 2 zile, iar pe litoral cite 3 zile in fiecare statiune.

eu sa fiu in locul vostru l-as cam cauta. inghetata asta noua are un gust foarte foarte special care ar trebui savurat:)

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cum sa-ti impresionezi prietenul cu inghetata:)

cind Magnum a lansat campania Magnumize your senses am avut o maaaare dorinta.
sa vorbesc cu Henrik Sebok, chef-ul care a creat minunatele deserturi care sunt degustate pe intuneric.

vroiam sa aflu (si) cum pot sa-mi impresionez iubitul cu o inghetata:)

cum stiu ca e o mare arta sa pui ingrediente surprinzatoare unul linga altul ca sa provoci simturile dincolo de limite, sunt fascinata de munca chef-ilor de renume. Henrik e Chef al Howard Johnson Grand Plaza, e canadian si e unul dintre mai mai faimosi chef-i din tara lui natala. La Avalon, restaurantul vedeta de la Howard Johnson a creat o multime de “nebunii” culinare.

i-am trimis intrebarile pe mail si m-a impresionat f tare ca mi-a raspuns la 12 si ceva noaptea, ca sa-si respecte promisiunea de a-mi da materialul in deadline. mi-am adus aminte de povestile altor chef-i faimosi despre cit de multa munca e intr-o bucatarie faimoasa si…cit de multa presiune: trebuie sa -ti iasa extraordinar totul in fiecare zi.

asa ca azi noapte, m-am gindit ca i-am putea face o bucurie lui Henrik, aflati un pic mai jos cum

Thanks Henrik.
*
The work you did with Magnum ice cream is quite magic. What combination was the most provocative for you? (In order to find the most surprising and tasteful ingredient)
All three combinations was a challenge. Exactly what I love! ☺ After tasting all the three variety of Magnum ice cream I went ahead, trusting my experience and imagination and I design all desserts in my head. Then I implemented and “re-tested”.
The result was exactly what I had expected. I’m very happy that it was a real success.

If the desert wouldn’t be served in a blind dinner, would you have made a different combination with this ice cream? (I think you use your tricks with fruits & plants with different textures to force us to use our senses at maximum ☺ )
I would not change anything except the construction of the food on the plate! Also I would add structural elements to the dish in order to make it stand out to please the eyes also.

Did you taste your magnum desert in a dark room? What was it like?
No, I haven’t tried it in the dark, since I was the only person whom knew how it is! After all I “dreamed” those desserts! ☺

When you‘re thinking of Magnum Ice cream, what are the taste that comes first in your mind?
As for the texture: smooth full body well balanced with crunchy chocolate coating.
As for the taste: Just a right amount of fine quality Bourbon vanilla, roasted almond.

When you’re thinking of a desert with ice cream and trying to innovate, what are your ideas?
I like to create something to remember. Combine flavors and textures to please the “soul” and excite the brain.

What are the things that you follow?
I follow my instincts and the harmony of the ingredients.

Do you make a list with Do’s & Don’ts?
I don’t use rules. Everything is based on trial and error! Some combinations are good and some are great. Matter of finding the correct combination and then you have to fine-tune it!

Please propose me a full menu for a dinner that can be finished with Magnum ice cream as desert.
Magnum Ice cream can be a sensational finale of any menu! But since you ask here is one:
French Polynesian Onion Soup
Thin slice Garlic roasted crouton and Four Cheese Mix
Salmon & Cheese Lolly Pops
Chèvre & Fresh herbs, Feta& Hot Chili, Cream Cheese & Horseradish
Duo of Duck Confit & Seared Magret
Served on Duo Rosti Potatoes, Poached Pear, Black Currant Compote,
Stewed Red Cabbage en Gel and Baby Asparagus
Warm Chocolate Fondant
Creamy Toffee Feeling, Thai Vanilla Ice Cream & Cracked Raspberry

I’ve tasted (…) and I have no idea what fruits were there. Can you tell me what was the combination?
Robust white chocolate coated Vanilla ice cream complimented with an Iranian Pistachio sponge. Served over a spicy & sweet Champagne infused Mango Chutney. Smooth textured Aerated Milk Chocolate, Fresh & Lyophilized Raspberry. A touch of spearmint.

Can you tell me a special secret to combine the ice cream with some magic ingredients to impress my boyfriend?
It’s all depending on the type of ice cream you use as a base of your dessert. Fresh berries are always a great choice. Crunchy texture can be obtained by using Oreo cookies (no cream). Don’t forget about a sauce! Can be chocolate, caramel, Bailey’s, etc…

Stiti care e cea mai mare bucurie a unui Chef?
sa stie ca mincarea lui, creatia lui, a fost apreciata si savurata de cel care a gustat-o.


Haideti sa-i facem o bucurie lui Henrik. Daca ati participat (sau participati la degustarile Magnumise your senses care mai sunt pina duminica) si v-a placut ce ati testat, scrieti-i un mesaj lui Henrik pe pagina de
FB Magnum.

Aveti incredere in mine, o sa-i facem o mega mega bucurie.

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magnumize your senses

daca ati ramas in bucuresti si vreti ceva distractie speciala pe caldura de acolo (eu sunt la mare, in asteptarea intilnirii cu Mika), mergeti la “inghetata pe intuneric” – soft & sensual – alegeti una din cele trei povesti pe care vi le pun organizatorii la dispozitie si lasati-va papilele gustative rasfatate. Regal.

iata o prima poveste din seria magnumize your senses.

degustare de inghetata magnum pe intuneric.

asta e ce am testat eu prima data

plaja imaculata
o plaja care are petale de flori albe in loc de nisip, proaspete la atingere. mirosuri dulci te imbata cind pasesti spre malul marii. o mare alba ca spuna laptelui, dulce si parfumata ca mierea.

(am scris aici despre experiment; el e deschis publicului gratuit, trebuie doar sa aveti o invitatie de la unul dintre baietii simpatici de pe lipscani; degustarea e la Grand Cafe Van Gogh)

daca nu reusiti sa ajungeti in week end-ul acesta, saptamina viitoare organizez eu a special blind dinner cu inghetata magnum si… poate veniti.

vrei mai multe detalii despre magnumize your senses?

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