Frozen desserts enter a winter wonderland of festive flavour

Winter kakigōri photographed by Jack Wilson

Some of the winter flavours currently garnishing stateside kakigōris include spiced caramel drizzle, marmalade, dark chocolate and green matcha. Jesmonite trinket dish in chalk, £95, by Małgorzata Bany, from The New Craftsmen. Spoon, from £260, by Simone Ten Hompel, from Contemporary Applied Arts. Food: Natasha Piper

(Image credit: Jack Wilson)

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. §

As originally featured in the December 2018 issue of Wallpaper* (W*235)