Pastry Chef Cicely Austin
Cicely Austin joined the Knightsbridge Restaurants group as the pastry chef for The Oval Room, Ardeo+Bardeo, and The Bombay Club.
Milk Chocolate Hazelnut Rice Krispies
The first step in making the Hazelnut "Twix" Bar is making the crunchy rice center. The gluten free rice krispie center is made with milk chocolate and hazelnut, cut into small logs, and frozen for few minutes.
Bavarian Hazelnut Custard
The hazelnut custard provides the chocolate portion of the Twix bar.
The custard is then poured into Twix sized molds.
Adding The Crunch
Once the custard is in the molds, the frozen hazelnut chocolate rice bars are placed into the molds. They are then frozen overnight to provide the centerpiece for the dessert.
Hazelnut "Twix" Bar ($10)
The finished product is artfully plated and the Twix is accompanied by a dollop of caramel ice cream. It's the most popular dessert on the menu with about 20 ordered per night. It's very rich, so be wary of ordering one without intending to share.
Prepping the French Toast Soufflé
Inspired by the french toast at the Metro 29 diner in Arlington, which Austin found herself going to twice a week, she decided to make it into a dessert.
The base of the french toast is a challah brioche custard with a white chocolate cream and vanilla center.
The brioche custard is then frozen and topped with a dusting of cinnamon.
French Toast Brioche Soufflé ($10)
Served with banana caramel and Grand Marnier ice cream, the soufflé is another artfully plated and tasteful interpretation of a familiar dish. It has a nice balance of hot and cold and sweet and savory.
An ode to the now defunct Hostess Twinkie, Chef Austin makes her own version of the treat flavored with parsnips and ginger.
Parsnip "Twinkie" ($10)
Served alongside a coconut cannoli, the twinkie is different in that it is unfilled. The cannoli and twinkie are meant to be eaten together to replicate the flavor of the original Twinkie. A high concept send up of the late, beloved snack.