James Beard Award-winning Chef Dominique Ansel‘s Dominique Ansel Workshop in Flatiron is now gearing up for a collaboration with Nami Nori, the West Village Japanese restaurant that specializes in open temaki. The team-up will see the hidden croissant counter offer a trio of “Mochi Ice Cream Temaki” served in crispy handmade rice flour temaki tuile shells.
The sweet takes were conceived by Ansel and his team in close collaboration with Nami Nori partners Taka Sakaeda, Jihan Lee and Lisa Limb. The gluten-free Mochi Ice Cream Temakis will come in refreshing fruity and deliciously sweet combinations. Leading the trio is a temaki filled with olive oil sorbet and topped with vanilla mochi, passionfruit granita, and lime zest. The fruit focus is continued with temaki lined with Madagascan vanilla ice cream and vanilla mochi, which is then covered by a layer of strawberry agar gelée and fresh strawberries. Finally, is a sweet forward option with hazelnut ice cream, vanilla mochi, and chocolate sea salt crispy rice.
Priced at $24 USD, the Mochi Ice Cream Temaki trio will be available at Dominique Ansel Workshop August 19-21, starting from 8 a.m. EDT, while supplies last daily.
Dominique Ansel Workshop
17 East 27th Street (btw Madison & 5th Ave),
New York, NY 10016,
United States
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