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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...

199K 24 3.9

Last modified on: February 2^nd 2016

Keywords for this recipe:Citrus Crunch Powder

For 50 g, you will need:

0 3 clementines
1 100 g caster sugar
2 50 ml water
Total weight: 450 grams

Change these quantities to make: 25 g 50 g 100 g 150 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
36 min.	40 min.	1 hour 16 min.

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Step by step recipe

Stage 1 - 20 min.

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.

Stage 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.

Stage 3

Continue like this for all the clementines, which you can then use for another recipe, or eat.

Stage 4

The volume of peel is quite small, but this is normal.

Stage 5 - 5 min.

Put 100 g caster sugar and 50 ml water in a pan, heat to dissolve.

Stage 6 - 1 min.

Then add the clementine peel.

Stage 7 - 10 min.

Reduce over medium heat, until obtaining a thick syrup around the peel.

Stage 8 - 3 min.

Pour peel and syrup onto a rack (or into a chinois or a strainer) to drain them.

Stage 9 - 30 min.

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.

Stage 10 - 2 min.

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.

Stage 11 - 5 min.

Then crush with a rolling pin, more or less finely according to taste.

Stage 12

You should obtain crumbs, still with a few small pieces, not too fine.

Stage 13

Keep 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...

Keeping

Several months in a jar.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
517 Kcal or 2,165 Kj	2 gr	127 gr	0 gr
26 %	1 %	12 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
115 Kcal or 481 Kj	1 gr	28 gr	0 gr
6 %	<1 %	3 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 50 g : 2.48 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
262K4.7 55 min.

Chaud-froid of grapefruit, pineapple and lime custard

Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
232K4.6 2 hours 5 min.

See all recipes that use it

Source

From chef Michel Bras, via famous teacher Hervé This (only great people...).

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Chocolate sauce, Crème brulée, Clafoutis "Marie-Antoinette", Lime meringue tart, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Hazelnut and orange cake, Fougasse with bacon and Comté, Caramel semolina pudding with raisins, Chocolate Chantilly , ... All
	Clementines: You can check-out other recipes which use it, like for example: Corsican tarts, European glass, Clementine sorbet, Little vanilla, clementine and chestnut verrines, ... All

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