Recipe courtesy of Damien Rinaldi-Dovio
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Tiare Sorbet
Total:
26 hr 15 min
Prep:
10 min
Inactive:
26 hr
Cook:
5 min
Yield:
2 to 4 servings
Level:
Intermediate
Total:
26 hr 15 min
Prep:
10 min
Inactive:
26 hr
Cook:
5 min
Yield:
2 to 4 servings
Level:
Intermediate

Ingredients

  • 2 cups whole milk
  • 15 tiare flowers (see Cook's Note, below)
  • 3/4 cup sugar

Directions

Place the milk in a small bowl or pitcher and add the tiare flowers. Cover with plastic wrap and place in the refrigerator for 24 hours to allow the tiare flavor to infuse into the milk. After 24 hours, remove the tiare flowers. 

In a saucepan over medium heat, cook 2 cups water and the sugar until the sugar dissolves and thickens to a simple syrup consistency. Take the simple syrup off the heat and chill to cool completely. 

Once the simple syrup is cool, remove the infused milk from the refrigerator. Mix the simple syrup into the infused milk. Once combined together, put the mixture into an ice cream machine and process until hardened, and according the manufacturer's instructions. Freeze and serve. 

Cook's Note

Tiare flowers are native to the islands of French Polynesia and extremely hard to source outside of the country. You can infuse the milk with other flavors like lemongrass, vanilla beans, cinnamon sticks or any other favorite flavoring.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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