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...
192,5273.9/5 for 24 ratings
Grade this recipe: Last modified on: February 2nd 2016
For 50 g, you will need:
- 0
3 clementines - 1
100 g caster sugar - 2
50 ml water - Total weight: 450 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 36 min. | 40 min. | 1 hour 16 min. |
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?
Keeping:
Several months in a jar.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.
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.
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 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.
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...
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 | |||
|---|---|---|---|
| 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 % |
How much will it cost?
- For 50 g : 2.48 €
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.
257,3254.7/5 for 20 ratings 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.
227,2574.6/5 for 14 ratings 2 hours 5 min.
Source
From chef Michel Bras, via famous teacher Hervé This (only great people...).More recipes?
This recipe uses (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Plum and almond panna cotta, How to succeed in making sabayon (syllabub), Coconut-vanilla cream for Elsa , Crème caramel, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Praline, Quick orange marmalade, Confit of carrots with bacon, How to use gelatin, Vegetable stock, ... All |
| Clementines: You can check-out other recipes which use it, like for example: Little vanilla, clementine and chestnut verrines, European glass, Corsican tarts, Clementine sorbet, ... All |
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