In a saucepan, bring water and brown sugar to a boil, then cover and cook it over medium heat for 10 minutes

Meanwhile, peel, cut in half and remove the centre of the pears.

Rinse hibiscus flowers 2-3 times in cold water to remove any residues

Add the hibiscus flowers, mint leaves and half pears and then let it infuse for 30 minutes over low heat.

Using a blender, mix the heavy cream, ginger and brown sugar.

Using a fine mesh sieve, filter the liquid by pouring it directly into a saucepan

Add the agar-agar, whisk the mixture until dissolved and bring it to a boil for a minute.
Allow to cool to make the jelly

Mix the jelly with a blender for a smooth cream

Suggestion for the plating : You can take the photos with photos of the article to have an example but you can also pour a ladle of syrup into a bowl and add the pears and cream if you want more hibiscus syrup.