Iced gems

Frozen desserts en­ter a new win­ter won­der­land of fes­tive flavours

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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

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