Home Recipes Hybiscus infused pomelo

Hybiscus infused pomelo

Ginger chantilly

100YEARS Ambassador Adeline Grattard
02020000-ac10-0242-e3bd-08d7bf7133de
02020000-ac10-0242-a4ee-08d7bf7133dc

Adeline Grattard

Yam'Tcha

Ingredients

For 10 servings

Hybiscus infused Pomelo

3 Pomelo’s, Thai

50 g Hybiscus flowers, dried

1 l water

Ginger chantilly

1 l Debic Stand & Overrun

150 g candied ginger

50 g palm sugar, Cambodian

5 g ginger powder

Garnish

25 g daisy flowers, pink

50 g palm sugar, Cambodian

Debic products used

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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Hybiscus infused Pomelo

Make a hot infusion with the water and hibiscus flowers and leave to cool completely in the fridge.

Clean the pomelo’s and reserve.

Ginger chantilly

Finely brunoise the candied ginger.

Add the ginger powder and sugar to the cream.

Whip the Debic Stand & Overrun into soft peaks and add the candied ginger.

Reserve in the refrigerator.

Assembly

Infuse the pomelo’s into the hibiscus tea for 2 minutes.

Dress the pomelo in the middle of the plate and add some of the hibiscus tea on top.

Finish with a big dollop of the cream and sprinkle the sugar on top of the cream.

Decorate with the daisy flowers.

Recipe tags 100YEARS Ambassador Adeline Grattard Pomelo Chantilly

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