|Preparation||Cooking||Start to finish|
|36 min.||40 min.||1 hour 16 min.|
|1||Take 3 clementines, organic if possible.
Scrub fruit thoroughly, dry them, then with a very sharp knife cut off as much zest as you can.
|2||The goal is to remove the zest, leaving the white pith on the fruit as far as possible. This pith is responsible for the bitterness.
Another possible technique is to use a peeler, but it must very be very sharp.
|3||Continue like this for all the clementines, which you can then use for another recipe, or eat.|
|4||The volume of peel is quite small, but this is normal.|
|5||Put 100 g caster sugar and 50 ml water in a pan, heat to dissolve.||5 min.|
|6||Then add the clementine peel.||1 min.|
|7||Reduce over medium heat, until obtaining a thick syrup around the peel.||10 min.|
|8||Pour peel and syrup onto a rack (or into a chinois or a strainer) to drain them.||3 min.|
|9||Lay them on a baking sheet, then put in the oven at 130°C or 266°F for about 30 minutes.
The goal is to dry the peel to make it crunchy, not to cook it any further.
|10||At the end of 30 minutes, allow to cool, then tip the peel onto your work surface. At this point you can remove any excess sugar.||2 min.|
|11||Then crush with a rolling pin, more or less finely according to taste.||5 min.|
|12||You should obtain crumbs, still with a few small pieces, not too fine.|
|13||Keep in an airtight jar.|
For 50 g : 2.48 €
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Poaching syrup, Chocolate and vanilla crème brûlée, Confectioner's custard (Crème pâtissière, or French pastry cream), Gâteau Basque , Fresh mint ice-cream, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Quick chicken curry, How to use gelatin, Couscous, Ciabatta, Toffee apple upside-down cake, ... [All]|
|Clementines: You can check-out other recipes which use it, like for example: European glass, Corsican tarts, Clementine sorbet, Little vanilla, clementine and chestnut verrines, ... [All]|
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