Main ingredients 🥩
pomelo
Jung Ho-young's Pomelo Brûlée
A French-style dessert featuring the bitter and refreshing pomelo flesh scooped into a bowl, then topped with a crisp caramel layer made by torching sugar.
🙋 Recommended for
- ⭐ Those who want to create a café or fine dining atmosphere at home using minimal ingredients
- ⭐ People looking to enjoy the unique bitterness of pomelo in a new way, balanced with sweet sugar and a satisfying crunch
- ⭐ Anyone seeking a visually impressive dessert for home parties or entertaining guests
Ingredients needed 🛒2 servings
- pomelo 5 pieces
- sugar to taste
Recipe 🍳
- Wash the pomelos thoroughly, then use a knife to cleanly remove the tough outer peel and the white fibrous layer inside.
- From two of the peeled pomelos, make cuts along the natural grain of the flesh to separate the segments cleanly and set them aside.
- Cut two other pomelos into crescent-shaped wedges, then divide each wedge in half to achieve bite-sized portions.
- Cut the remaining pomelo in half horizontally, then use a spoon or knife to scoop out the inner flesh completely, leaving behind a sturdy pomelo rind bowl.
- Place the wedge-cut pomelo flesh into the hollowed rind bowl, then generously layer the segmented flesh on top to shape the presentation.
- Evenly sprinkle sugar over the beautifully arranged pomelo surface, covering it completely.
- Using a torch, slowly melt the sugar until golden and crisp, forming a hard caramel shell, then let it cool slightly.
- Peel the pomelo and remove the white pith, then cut the flesh into appealing shapes.
- Hollow out one pomelo to create a bowl, then fill it neatly with the prepared pomelo pieces.
- Sprinkle plenty of sugar on top and torch it until golden and crisp, creating a firm, crunchy sugar crust.
Cooking tips 💡
- When torching the sugar, avoid lingering too long on one spot, as this may cause the flesh to collapse or burn; move the flame evenly across the surface.
- For a firmer, crunchier caramel layer, chill the dish in the refrigerator for 5–10 minutes right after torching.
- You can substitute pomelo with other citrus fruits like orange, tangerine, or kumquat, as long as they easily separate into segments.
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