Dominique Ansel Bakery London is celebrating the arrival of spring with the launch of brand new sweet treat Rhubarb & Custard Soft Serve.
The classic rhubarb and custard flavour combination will be transformed into a twirl of silky soft serve with homemade fresh rhubarb sorbet swirled together with creamy custard soft serve in a hand-rolled ginger honey tuile waffle cone and topped with a crunchy rhubarb crisp to finish.
This vibrant decadent treat will launch on Friday 22nd March starting at 11am and be served daily, providing Londoners with a new way to enjoy the flavour combination priced at £6.50 for takeaway and £7.80 for eating in.
“I’ve always loved soft serve and the smooth and silky texture, and it’s a sign that warm weather’s to come. We decided on a swirl of rhubarb sorbet with creamy custard soft serve, all in a hand-rolled ginger honey tuile waffle cone and topped with a rhubarb crisp, classic British flavours that balance together, with the bright tartness of the sorbet complemented by creamy custard, just in time for springtime in London,” says Chef Dominique.
The Rhubarb & Custard Soft Serve will be exclusively served at the Dominique Ansel Bakery London and follows the viral success of the What-A-Melon Soft Serve when social media videos of the product accumulated almost one hundred million views.
Friday 22th March.
Daily from 11am – 8pm.
£7.80 Eat In
Dominique Ansel Bakery London:
17-21 Elizabeth St
The store is open from 8am to 8pm and from 9am on Sunday.
About Dominique Ansel:
James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. He is the Chef/Owner of eponymous bakeries in New York, London and Los Angeles, alongside a restaurant in Los Angeles. He will be opening his second location in London this summer in Covent Garden. Chef Dominique has been responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, What-A-Melon Soft Serve and many more. For his prolific creativity, he was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him “culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He was also named Business Insider’s “Most Innovative People Under 40”, one of Crain’s “40 under 40” and was bestowed the prestigious L’order Du Mérite Agricole, France’s second highest honour. Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel in New York, when the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop in New York’s Soho neighbourhood in 2011 with just four employees. The launch of Dominique Ansel Bakery London in September 2016 marked his first shop in Europe.
Photo by Amelia Hallsworth