The Dominique Ansel Bakery, in Manhattan’s SoHo, has come up with novelties that have people queuing up outside its door at six o’clock in the morning.
We’d gone to taste its newest, hot new creation: the “Magic Soufflé.” But by the time we got there, they’d sold out of them as hot cakes are reputed to do. The girl at the counter, enthusiastically, suggested that we try the “Frozen S’More,” instead.
We ordered one. Just one, regrettably. A lipstick-size cuboid, affixed to a branch, which looked like it could be a wand, crafted by Garrick Ollivander, was handed to me in a yellow paper boat.
How can one describe such goodness? Not in words. A deluxe twist on the popular American camping treat, s’more, it has a core of vanilla custard ice-cream, coated with feuilletine (chocolate wafer flakes), encased in a perfectly rectangular marshmallow, and torched to perfection.