The Rogue Magnum: Indulge in a More Edgy Dessert Experience

Wazzup Pilipinas!

Your friendly neighborhood pambansang blogger had an awesome "great" luck (nah, I was tagged along by a dear friend) to get an opportunity to try out a new dessert at Magnum Manila located at SM Aura, Bonifacio Global City. It was an intimate gathering of a few media friends to try out another sweet treat that will hopefully tickle the fancy of eager ice cream patrons willing to become more adventurous with their dessert.

Magnum Manila in partnership with Rogue Magazine has come out with a Magnum ice cream bar-based concoction that best represents the edgy identity of the lifestyle magazine. From their online site, Rogue magazine is defined as the Philippines' only literary luxury magazine covering art, culture, fashion, interiors, and controversial general-interest topics. An array of topics for an affluent, discerning, and powerful audience that warrants a dessert concoction that would equally be as thought-provoking and glamorous in both appearance and taste just like their literary masterpieces.

The multi-layered creation was a mixture of awesome ingredients conceptualized by the multi-awarded illustrious pastry Chef Miko Aspiras of Magnum Manila, and is composed of cashew meringue, marscarphone mousseline, fresh strawberries, topped with a vanilla Magnum bar dipped in Belgian white chocolate with freeze-dried strawberries and salty almond shards, drizzled with top-quality fig-flavored Crema del Duca balsamic vinegar (considered as the magic ingredient as mentioned by Rogue magazine's Editor-in-Chief Paolo Reyes. Balsamic vinegar has become all the rage thanks to creative chefs at upscale restaurants) and then cutely branded by the small round chocolate Magnum logo we see as a big M.

The Rogue Magnum as seen in a magazine feature

During the gathering, Chef Miko revealed that it was Rogue magazines' assistant food editor Michelle Ayuyao who asked him to come out with the dessert. Chef Miko defined the dessert as "very rustic and no fuzz". He wanted to make it very edgy just like Rogue magazine. "It was just very random but I really put a lot of thought out of it to make it work so I hope you like it." he adds.

Chef Miko Aspiras and Rogue Editor-in-Chief Paolo Reyes

From the poster outside the restaurant, "I've always regarded Rogue as a magazine that delivers fresh ideas amidst stories of nostalgia. The dish I fashioned is an elevated version of a classic dessert, which channels how the magazine infuses old and new." says Chef Miko.

Chef Miko Aspiras preparing the Rogue Magnum

Rogue magazine has been known by many to be a lifestyle filter whose pages reflect the unique pulse of Filipinos, here and abroad. Their magazine combines cutting-edge style with profiles on the country’s influencers - from art and design to business and politics - Rogue is a purveyor of impeccable taste, chic covers, and world-class journalism. So it is but rightful that Magnum Manila created a dessert carrying Rogue magazine's brand name that is synonymous with beautiful women, world-class photography, and intelligent storytelling.

A tasty beauty in a jar

Beautiful women - because the ingredients are top of the line and of high quality as compared with the rest which makes them truly stand out. World-class photography - because the creation has the right amount of balance, texture and color that makes it ideal for photo ops that a top-of-the-line high-definition camera can effectively capture and immortalize to become worthy of a picture frame, and Intelligent story-telling since the mixture is a great conversational piece that will surely evoke a lot of positive comments from the people who will also have the grand opportunity to experience it.

Children looked on while Chef Miko prepares the Rogue Magnum

But the best way to experience the sensational dessert is by thoroughly mixing it until its all well-blended equally. We were asked to stir it until its all gooey-looking inside the jar. It may not be as equally appealing but it was a definite stress-buster as soon as you taste the exciting flavors bursting in your mouth.

The Rogue Magnum poster

We actually tasted more than just the Rogue Magnum, like some of their hot dishes and many other Magnum ice cream bar-based creations including falling in line at the the make-you-own ice cream bar counter where a total of 18 toppings were available for me to try out, and also feasted on some of their secret menu that has never been seen yet by the public. But I will be discussing them on a separate feature. What we want to highlight now is the Rogue Magnum. Watch out for my next article about Magnum Manila soon.

To make things short, the Rogue Magnum undoubtedly has my vote for a popular choice of indulgence whenever I get more chances to visit Magnum Manila. You have to try it as soon as possible until its out there and available.

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