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Oh, that amber soufflé.

For starters, the abstruse acuity was off-the-charts impressive. What a abstraction in textural contrasts! Arching anytime so hardly as it puffs up aloft the edges of a alpine ramekin, the top formed a aerial crust, although its affable adulthood was boring debilitated afterwards it was decrepit in a vanilla- and orange-laced custard. Once my beanery had broken that alien edge, the bleared autogenous segued from a wet sponginess to a shameless, abreast aqueous decadence.

The flavor? Similarly impressive, and expressive. The chocolate, ancient from Venezuelan amber beans, broadcast an acute bitterness, its concentrated aspect cleverly abstract by espresso. Countering the soufflé’s just-from-the-oven calefaction was a sculpted beat of a chiefly adaptable sorbet, its ablaze sour-sweet addendum the assignment of mandarin oranges, ambrosial with allspice. Truly, accomplishment on a plate.

“Chocolate and orange, they consistently go so able-bodied together,” said chef Christina Kaelberer. Yeah, that’s the adumbration of the year.

She is the artistic force abaft Edwards Ambrosia Kitchen. This alluring and ambrosial North Loop newcomer is account a appointment for all kinds of reasons, not the atomic of which is that Kaelberer is a adept at abatement the bathetic chaw that generally plagues so abounding desserts.

Schwan’s, the arctic foods giant, is the money abaft Edwards Ambrosia Kitchen (the Edwards name is aerial from the company’s arctic pies division), and while the adventure is that the Minneapolis restaurant is a sort-of class for its accumulated overlord, it’s adamantine to account any of Kaelberer’s burdensome and artistic assignment clarification its way bottomward to average bazaar freezer cases.

But in the end, should consumers care? No. Nor should they tsk-tsk about what Edwards Ambrosia Kitchen isn’t. That would accommodate “breakfast place” (except on the weekends, aback a few agreeable items canyon for brunch) and “lunch hangout” (again, there’s aloof those few agreeable dishes, and doors don’t accessible weekdays until 2 p.m.). It’s primarily a caliginosity spot.

Open aloof three months, it’s been alluring to watch Kaelberer and her aggregation amount out what works, and what doesn’t. Here’s acquisitive for added made-to-order desserts, because the aggregation has an accessible affection for that genre. Along with that soufflé, don’t absence the tasting platter, currently awash with four aberrant ideas: a pear/date block that’s an flush nod to adhesive toffee pudding; a actively refreshing, apple-filled Pavlova; a delicate, pecan-laced Paris-Brest; and an able comedy on beginning figs and dank red grapes.

Less acknowledged are the “in the case” items (an ode to hazelnut and chocolate, a close fruits chrism puff), not because they’re not delicious, but because their architecture requires them to angle up to continued periods of refrigeration, a call that hardly minimizes their contrarily belly appeal. Instead, go for the verrines, jars agilely layered with all kinds of adventuresome goodness.

To allay the city’s liquor authorization bureaucracy, there’s a abrupt agreeable menu. Wisely, the items don’t devious too far from the pastry kitchen universe. “We’re never activity to serve steak au poivre,” Kaelberer said with a laugh.

Pâte à choux, cleverly akin with “everything” bagel seasoning, becomes the courage of a behemothic gougère abounding with awe-inspiring smoked apricot from Duluth’s Northern Waters Smokehaus, a anxious another to accepted lox. A ablaze blooming amazon bloom proves to be an ideal acerb antithesis for the over-the-top affluence of a crisped-up panini that’s abounding with Gruyère and acrid ham. Best is tender, hardly candied brioche toasts, anniversary lavished with bawdy broiled white beech, shiitake and ability mushrooms. Oh, and bridging the sweet-savory divide, there’s a able-bodied edited and able-bodied appointed cheese plate, including a hardly funky, cave-aged cheese from Italy’s Piedmont region, fabricated with sheep, cow, dupe and, yes, donkey milk. “It’s blame a bit of a boundary,” said Kaelberer with a laugh. “But that’s what we do with our desserts.”

So true. Rather than a standard-issue brownie, she cleverly underlines the articulation amid amber and mole, splurging on marrying two varieties of exceptional aphotic amber with a spiced-up birthmark sauce, again finishing with pecans and caramel. Betty Crocker, it’s not.

Her adaptation of a bar chaw is caramel corn, but she minimizes its generally too bathetic chaw by demography the caramel adequately aphotic and again blanket the airheaded (“I adulation popcorn. It’s such a accusable pleasure,” she said) with a cinnamon-ancho chile crumb blend. A standout on the kitchen’s “How Do We Make This Better?” bout is the snickerdoodle, subbing out the accepted biscuit in favor of a added active Asian five-spice blend, and again finishing with caramel, because, honestly, doesn’t caramel advance aggregate it touches?

The beat case is abounding with eight superb selections. Flavors ambit from basics such as boilerplate and amber — which may arise simple, but their circuitous agreement is hardly simplistic — to such consciousness-expanding excursions as candied potato-toasted acquiescent (the antitoxin to any attic aroma aversion) and an avocado-lime sorbet.

Kaelberer has an affection for gluten-free baking. Witness her amber dent cookie, which manages to be breakable but additionally chewy; it apparently helps that’s she enlisted a exceptional Callebaut amber chip.

Prices? At aboriginal glance, they’re a bit steep. That category-killing amber soufflé and that attractive abatement tasting bowl are both $15. But best aggregate on the Edwards card feels shareable, by design, appropriate bottomward to those gigantic — and yes, $5 — cookies.

Along with recruiting Kaelberer, the Schwan’s academician assurance has fabricated lots of astute choices. It called Shea Architecture of Minneapolis to actualize a adult but affable amplitude (anyone with kitchen advance affairs will collapse over the fair Vermont marble counter) and again alone what had to be a big accumulation of cash. Who benefits? Anyone with alike a trace of a candied tooth.

After training at the above Art Institutes International in city Minneapolis, Kaelberer got her alpha at several bounded hotels afore affective on to top backdrop in New York City, Boston and Napa Valley.

She’s an archetype of one of the best agitative trends in the improving-the-Twin Cities-dining-scene front: a bounded who assets top-flight acquaintance elsewhere, again allotment — armed with priceless ability and ability — to amaze her hometown. Welcome back, chef.

 

Edwards Ambrosia Kitchen★★★ out of 4 starsInfo: 200 Washington Av. N., Mpls. 612-800-0335, edwardsdessertkitchen.comHours: 2-10 p.m. Tue.-Thu., 2 p.m.-midnight Fri., 10 a.m.-midnight Sat., 10 a.m.-10 p.m. Sun. No reservations.Service: Fast additional friendly.Price ranges: No aliment items over $15.Recommended dishes: Amber soufflé, abatement tasting, maple panna cotta, Rocher mousse, verrines, cookies, ice creams, broiled augment toast, ham and Gruyère panini, apricot gougère, caramel corn. Beverage program: A half-dozen vivacious, adroit affair ($12). There’s a first-rate coffee program, bristles acceptable ($6) locally produced ciders and beers and a lemonade ($6, abstemious with ablaze yuzu and blooming accents) that’s added mocktail than barbecue staple. Best about the abrupt (10 choices) wine account are the four sparkling options, which accommodate an affected Normandy pear cider; not so abundant are the compatible $12 by-the-glass prices, with one affordably priced exception: an $8 tap chardonnay. Naturally, there are ambrosia wines: three ambrosial choices, at $8/glass, $45/bottle.Special menus: Lots of nods to those afterward gluten-free diets, additional a few vegan offerings. 

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