Spring has sprung at Dominique Ansel Bakery.

Check out some of the new menu items, including two "interactive" desserts -- "Lime Me Up" Tart and "Blushing Rose" Pomegranate Tart. The customer makes the dessert their own own.

Ansel says he's inspired by a trend of letting people "add the last touch" just before eating.

"Lime Me Up" Tart

An interactive key lime juniper tart that comes
An interactive key lime juniper tart that comes with a mixture of Maldon sea salt and sugar for people to sprinkle into a crease in the center of the tart; squeeze a fresh lime wedge over to form a type of sauce for the tart.

"Blushing Rose" Pomegranate Tart

Pomegranate gelee petals cover a soft Tahitian vanilla
Pomegranate gelee petals cover a soft Tahitian vanilla cream and is glazed with poppyseeds; the playful twist to this tart is that there is a crystallized rose petal on top and a dripper filled with rose water syrup; simply squeeze the syrup onto the petal until it turns from white to red and then the tart is ready to eat.

Panda religieuse

The classic French two-tiered cream puff dressed up
The classic French two-tiered cream puff dressed up like a panda and filled with jasmine yuzu cream.

ADVERTISEMENT

ADVERTISE HERE

Coco Mango Riz au Lait

Fresh mango slices, coconut rice pudding, and mango
Fresh mango slices, coconut rice pudding, and mango caviar.

Strawberry Guava Pavlova

Fresh strawberry slices cover a yogurt cream dome
Fresh strawberry slices cover a yogurt cream dome with strawberry meringue and guava compote in the center; seasoned with a bit of microbasil.

The Garden

A Valhrona milk chocolate mousse over a moist
A Valhrona milk chocolate mousse over a moist brownie base, topped with feulletine wafer "soil" and a bit of fresh mint infused gelee. With a baby mint sprig and chocolate lady bug on top.