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A classic British-style meringue pie with a buttery shortbread pastry shell, sharp lemon-orange curd filling, and a towering cap of crisp-edged, soft-centered Italian meringue. This tangy and sweet dessert perfectly showcases the interplay of flavors and textures, from the crumbly pastry through the silky curd to the cloud-like meringue topping.
Crispy, buttery shortbread pastry encasing rich, spiced mincemeat studded with dried fruit, nuts, and brandy. A beloved British Christmas tradition, these miniature gems are equally good served warm with sherry or cold with coffee. The mincemeat improves with time, making these ideal for advance preparation.
A custard-free, fully coconut ice cream. Coconut milk (full-fat) and coconut cream combine with palm sugar, glucose syrup (or honey, keeps the texture smooth) and salt; warm together gently to dissolve the sugar. Cool fully (4 hours fridge or an ice bath). Churn in an ice-cream machine for 25-30 minutes until thick and creamy. Transfer to a container; freeze 2+ hours to firm. Serve in small bowls or, for the Bangkok cart presentation, in halved fresh coconut shells, topped with any combination of: small banana slices, sticky rice, roasted peanuts, sweet red beans, palm-sugar syrup, toasted coconut.