Chef Dominique Ansel, the creator of the wildly-popular Cronut, has a new creation: the Frozen S’more.
Like the Crount that crosses a doughnut and a croissant, it’s a delectable hybrid treat –this time with a vanilla ice cream center coated with a chocolate wafer shaped into a square. The outside is covered with a homemade marshmallow mixed with dondurma (a thick, stretchy Turkish ice cream). Then the whole thing is placed on an applewood-smoked willow branch and torched to a gooey goodness with the frozen ice cream center.
“It’s a play on hot and cold. Seeing such a wintery-looking dessert eaten on the streets of the summer time in 97 degree weather is truly surreal,” said Ansel, owner of Dominique Ansel Bakery in New York.
He got his inspiration for the treat from a trip he made to Turkey where he was introduced to dondurma — made with flour from the ground tubers of Turkish orchids–which gives the ice cream its chewy, elastic-like texture.
This new twist on a campfire staple –which is made to order — is best consumed almost immediately to get that crunchy, cold, hot sensation
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