I enjoy going out for Indian food and pairing a cool, calming lhassi with a heavily spiced meal. The more I thought about it, the more I wanted to develop one for my dessert menu. This one—which I worked out with my friend and onetime sous-chef Jason Casey—is creamy smooth and softly perfumed with rose water and cinnamon.
Recipe information
Yield
serves 4 on it¿s own or 10 as part of fourplay
Ingredients
For the Lhassi
To Serve
Preparation
For the Lhassi
Step 1
Combine the mango puree, yogurt, milk, honey, rose water, and cinnamon in a blender and process until frothy. Transfer to a plastic container and store in the freezer for up to 2 hours so the lhassi will be icy cold when you serve it. Move it to the refrigerator about 10 minutes before serving.
To Serve
Step 2
Fill small glasses a little more than half full with the diced fruit and the passion fruit seeds. Top with the lhassi, leaving a little room for the carrot foam.
Step 3
Put the carrot juice in a tall, narrow container and froth it with an immersion blender. Top each lhassi with foam and serve right away
make it simpler
Step 4
I love the mixture of exotic fruit garnishes for this dessert, but you could use only one fruit.
