Dominique Ansel Workshop Joins Nami Nori on Mochi Ice Cream Temakis
Chef Dominque Ansel and his Dominique Ansel Workshop tap the talents of Nami Nori, a Japanese restaurant in the West Village to work on the new range of Mochi Ice Cream Temakis together. The restaurant specializes in creating open temaki style sushi and this time, the duo launched a crispy sweet option of the food. This idea came to fruition by Ansel and his team and the result is a gluten-free Mochi Ice Cream Temaki that is fruity and sweet.
The first of the three includes an olive oil sorbet that is topped off with vanilla mochi, lime zest, and passionfruit granita. This is followed by a Madagascan vanilla ice cream and vanilla mochi covered by strawberry agar gelee and fresh strawberries. Finally, it is rounded out by hazelnut ice cream with vanilla mochi and chocolate sea salt crispy rice.
Image Credit: Dominique Ansel
The first of the three includes an olive oil sorbet that is topped off with vanilla mochi, lime zest, and passionfruit granita. This is followed by a Madagascan vanilla ice cream and vanilla mochi covered by strawberry agar gelee and fresh strawberries. Finally, it is rounded out by hazelnut ice cream with vanilla mochi and chocolate sea salt crispy rice.
Image Credit: Dominique Ansel
Trend Themes
1. Dessert-centric Temaki Sushis - Dominique Ansel Workshop collaborates with Nami Nori to create a new range of Mochi Ice Cream Temakis, offering an innovative dessert-centric twist on traditional sushi.
2. Gluten-free Sweet Temaki Options - The introduction of gluten-free Mochi Ice Cream Temakis addresses the growing need for dietary-restricted options in the culinary industry, with a focus on satisfying sweet cravings.
3. Non-traditional Flavor Combinations - The unique flavor profiles of the olive oil sorbet with vanilla mochi, passion fruit granita, lime zest, strawberry agar gelee, and chocolate sea salt crispy rice offer opportunities for chefs to experiment with unexpected ingredient pairings.
Industry Implications
1. Food and Beverage - The collaboration between Dominique Ansel Workshop and Nami Nori demonstrates the potential for innovation in the dessert and sushi industries, blending elements of both to create a new culinary experience.
2. Hospitality - The increase in demand for gluten-free options in the food industry presents an opportunity for hotels, restaurants, and other hospitality businesses to cater to a wider range of dietary needs and preferences.
3. Culinary Education - The introduction of non-traditional flavors and ingredients in the Mochi Ice Cream Temaki presents a teaching opportunity for culinary schools and programs to expose students to innovative and creative ingredient pairings.
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