Pineapple Mango Lassi Parfait at Tryst Restaurant

BOSTON - June 17, 2013 - PRLog -- Tryst Restaurant, located in Arlington, MA, is known for its creative,

delicious, and approachable food. The dishes are elegant and innovative, but are

balanced with a friendly, suburban atmosphere, allowing guests a truly unique

dining experience.

The dessert menu at Tryst is surely no exception, offering the decadent

concoctions of pastry chef Anne Moynihan. With the arrival of June, Moynihan

has combined the flavors of the summer season with a new refreshing dessert:

The Pineapple Mango Lassi Parfait ($8). This new addition to Tryst’s dessert

menu is a creamy and sweet homemade vanilla bean yogurt ice cream nestled

next to mango sorbet, topped with juicy pineapple, sprinkled with chopped nut

brittle, and served with a coconut rice treat. Guests of Tryst will be able to order

this delicious treat throughout the summer season and can also make it at home

to enjoy on any sunny day with family and friends!

RECIPE:

Ingredients:

Yogurt Ice Cream

Mango Sorbet

Nut Brittle

Pineapple

Yogurt Ice Cream: (makes a little more than 1 quart)

2 cups milk

1 each vanilla bean

8 each egg yolks

1½ cups sugar

3 cups Greek yogurt

Directions:

1. In a medium pot scald the milk and vanilla bean.    Let steep for 15 minutes.

2. In a mixing bowl, whisk the sugar into the egg yolks.  Slowly drizzle the hot milk into the egg mixture, whisking constantly.  Once you have added enough hot milk to warm the egg mixture, pour everything back into the pot.

3. Cook over medium heat using a rubber spatula to constantly scrape the bottom and sides of the pot.  Cook the custard to 180˚ (the custard will coat the back of a spoon).  To keep it from over cooking, quickly remove from the heat and strain through a fine strainer.   Chill in an ice bath.  Once the custard reaches room temperature, add the Greek yogurt and refrigerate for at least four hours (preferably overnight).

4. Churn in an ice cream maker.

Mango Sorbet: (makes about 1 quart)

¾ cup water

⅓  cup sugar

¼ cup honey

1 pinch salt

2 cups mango puree (about 2 ripe mangos)

Lime juice to taste

Directions:

Make a simple syrup with water, sugar, salt and honey.  Cool and combine with mango puree and lime juice.  Cool completely and churn in an ice cream maker.

Nut Brittle:

⅔  cup sugar

2 tablespoons butter

¼ cup pistachios, toasted and chopped

¼ cup almonds, toasted and chopped

¼ cup cashews, toasted and chopped

Directions:

In a saucepan, cook the sugar to a golden caramel.  Working carefully (the sugar is very hot) and quickly (this will harden as it cools and be difficult to work with), add the butter and stir with a rubber spatula until melted.  Add nuts and stir to coat.  Spread out as thin as possible on a silpat or a cookie sheet that has been greased with butter.  Chop some of the brittle to sprinkle in the parfait and break some larger shards of brittle to garnish the top.  

Pineapple:

1 cup pineapple, finely diced

1 cup sugar

1 cup water

½ each vanilla bean

Directions:

Make a simple syrup with the sugar, water and vanilla bean.  Poach the pineapple in the simple syrup until tender.  Cool in the syrup.  If your pineapple is sweet enough for your tastes you can omit this step.  

Coconut Rice Treats:

¼ cup extra virgin coconut oil

4 cups mini marshmallows

⅛  teaspoon ground cardamom

1 pinch salt

5 cups rice cereal

1 cup shredded coconut, toasted

Directions:

Grease a 13x9 pan. In a large pot, over low heat, melt the coconut oil.  Add the marshmallows and stir to melt.  Add the cardamom and salt, stir to incorporate.  Remove from the heat and add the cereal.  Stir to coat and then press into prepared pan.  Cool.

TO ASSEMBLE:

In a glass, place a scoop of yogurt ice cream.  Top with some of the chopped brittle.  Strain pineapple and layer some on top of the yogurt.  Top with a scoop of mango sorbet.  Serve with rice treat.

WHERE:  Tryst Restaurant | 689 Massachusetts Avenue, Arlington, MA 02476 | 781-641-2227 | www.trystrestaurant.com  

WHEN: The Pineapple Mango Lassi Parfait is available from Tryst throughout the summer.

COST:  $8.00

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About Tryst Restaurant:

Tryst is an upscale-casual restaurant specializing in contemporary American cuisine located in Arlington, MA, just minutes outside of Boston. Highly acclaimed Executive Chef/Owner Paul Turano strives to combine the elegance of upscale city dining with the comforts of a suburban bistro through his creative signature style and approachable menu. Tryst is the perfect destination for after work gatherings, dinner, cocktails and private functions. Tryst is located at 689 Massachusetts Avenue, Arlington, MA 02476.  Hours of operation are: Mon-Thu: 5:00pm – 10:00pm, Fri-Sat: 5:00pm -11:00pm, Sun 4:30pm – 9:00pm. Brunch:  Saturday & Sunday 11:00am – 2:30pm. For more information please 781- 641-2227 or log on to: www.trystrestaurant.com

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