Basic recipes

Citrus crunch

Step by step recipe:


  1. 20 min.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.
  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. 5 min.Citrus crunch : Photo of step #5Put 100 g caster sugar and 50 ml water in a pan, heat to dissolve.
  6. 1 min.Citrus crunch : Photo of step #6Then add the clementine peel.
  7. 10 min.Citrus crunch : Photo of step #7Reduce over medium heat, until obtaining a thick syrup around the peel.
  8. 3 min.Citrus crunch : Photo of step #8Pour peel and syrup onto a rack (or into a chinois or a strainer) to drain them.
  9. 30 min.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.
  10. 2 min.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.
  11. 5 min.Citrus crunch : Photo of step #11Then crush with a rolling pin, more or less finely according to taste.
  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...

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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