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.

　　

Ingredients

serves 4 on it¿s own or 10 as part of fourplay

　　

For the Lhassi

1 cup (250g) mango puree (see page 276)

　　1/2 cup (115g) plain nonfat yogurt

　　1/4 cup plus 3 tablespoons (105g) skim milk

　　1 tablespoon (20g) orange blossom honey

　　3/4 teaspoon (4g) rose water

　　1/4 teaspoon (0.37g) ground cinnamon (preferably Saigon)

　　

To Serve

Diced mango

　　Diced papaya

　　Diced kiwi fruit

　　Passion fruit seeds

　　Icy cold carrot juice

　　

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.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__