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You’ve had the ice cream sandwich – now meet the icéclair

You’ve had the ice cream sandwich – now meet the icéclair
Simon John Owen

On Monday July 3 the overheated among us should scuttle down to the Savoy’s Strand-based coffee shop, Melba, when they’re launching an ace-sounding treat: the icéclair.

It’s an ice cream/éclair hybrid, if that wasn’t already obvious. Light choux pastry – quite the trend at the moment – is filled with ice cream (Sicilian pistachio, salted caramel, wild berry, that kind of thing), then slathered with sauce (choc, caramel, berry again) and given a milk or white chocolate glaze.

Then it’s time for toppings, which include such sugary delights as popping candy, cookie dough and candy floss. In short, they look banging – and they’ll doubtless taste just as good. 

Icéclair leaving you cold? Check out our list of London’s most show-stopping desserts.

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