Hybiscus infused pomelo

Ginger chantilly

100YEARS Ambassador Adeline Grattard

Adeline Grattard



För 10 portioner

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


25 g daisy flowers, pink

50 g palm sugar, Cambodian


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.


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.