Iced gems

Frozen desserts enter a new winter wonderland of festive flavours

Shaved ice desserts have long been popular summertime street food treats across Asia and South America. Kakigōri, Japan’s iteration, garnished with a variety of syrups and condensed milk, has recently been elevated, however, finding itself on menus at top-tier patisseries and restaurants across the globe. Chefs have been giving the dessert a makeover to accommodate Western tastes, while also looking to extend its appeal beyond summer. New York purveyors are currently imagining a range of festive varieties for winter. Lower East Side patisserie The Little One is serving a white winter kakigōri, with coconut pudding and white chocolate snow, while Bonsai Kakigōri, in Canal Street Market, is offering spiced apple caramel kakigōri. It looks like it might be a white Christmas. thelittleonenyc.business.site; bonsaikakigori.com

SOME OF THE WINTER FLAVOURS CURRENTLY GARNISHING STATESIDEKakigōris INCLUDE SPICED CARAMEL drizzle, MARMALADE, dark CHOCOLATE AND GREEN MATCHAJESMONITE TRINKET dish IN CHALK, £95, BY MAŁGORZATA BANY, FROM THE NEW CRAFTSMEN. SPOON, FROM £260, BY SIMONE TEN HOMPEL, FROM CONTEMPORARY APPLIED ARTSFOR STOCKISTS Throughout, SEE page 184