Ingredienser
För
10
portioner
3 Pomelo’s, Thai
50 g Hybiscus flowers, dried
1 l water
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
Tillredning
Make a hot infusion with the water and hibiscus flowers and leave to cool completely in the fridge.
Clean the pomelo’s and reserve.
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.
Sammansättning
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.