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Citrus crunch

Citrus crunch

These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit...

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Last modified on: February 2nd 2016

For 50 g, you will need:

Change for: 25 g 50 g 100 g 150 g

How long does it take?

PreparationCookingStart to finish
36 min.40 min.1 hour 16 min.
Preservation: Several months in a jar.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Citrus crunch : Photo of step #1Take 3 clementines, organic if possible.

Scrub fruit thoroughly, dry them, then with a very sharp knife cut off as much zest as you can.
20 min.
2 Citrus crunch : Photo of step #2The 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 Citrus crunch : Photo of step #3Continue like this for all the clementines, which you can then use for another recipe, or eat.
4 Citrus crunch : Photo of step #4The volume of peel is quite small, but this is normal.
5 Citrus crunch : Photo of step #5Put 100 g caster sugar and 50 ml water in a pan, heat to dissolve. 5 min.
6 Citrus crunch : Photo of step #6Then add the clementine peel. 1 min.
7 Citrus crunch : Photo of step #7Reduce over medium heat, until obtaining a thick syrup around the peel. 10 min.
8 Citrus crunch : Photo of step #8Pour peel and syrup onto a rack (or into a chinois or a strainer) to drain them. 3 min.
9 Citrus crunch : Photo of step #9Lay 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.
30 min.
10 Citrus crunch : Photo of step #10At 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 Citrus crunch : Photo of step #11Then crush with a rolling pin, more or less finely according to taste. 5 min.
12 Citrus crunch : Photo of step #12You should obtain crumbs, still with a few small pieces, not too fine.
13 Citrus crunch : Photo of step #13Keep in an airtight jar.

Remarks

This powder is used on desserts to which you want to give a "lift" (the tang of citrus) and add crunch, like Chaud-froid of grapefruit-pineapple, Fruits with sabayon, or Poelée de petits fruits au sabayon gratiné. But even on a simple ice-cream, the effect is striking.

As it can be prepared in advance and stored, you can prepare several varieties, and powder your desserts with several flavours.

I advise you to use organic fruit, because it's the peel which is used in this recipe, and that's first in line to pick up all the chemical treatments applied to the fruit...

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
5172 gr127 gr0 gr
26 %1 %12 %0 %
Per 100 g
CaloriesProteins CarbohydratesFats
1151 gr28 gr0 gr
6 %<1 %3 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 50 g : 2.48 €

Note : These prices are only approximate.

Change currency:

Recipes which use it: 2

Chaud-froid of grapefruit, pineapple and lime custard
Chaud-froid of grapefruit, pineapple and lime custard
Fresh fruit in sabayon
Fresh fruit in sabayon
Source: From chef Michel Bras, via famous teacher Hervé This (only great people...).
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More recipes?

This recipe use (among others)
Caster sugarCaster 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]
WaterWater: 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]
ClementinesClementines: 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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