Cooking-ez.com

1,060 easy and fully explained recipes, with 12,866 photos and 77 videos

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...

183,3463.9/5 for 24 ratings

Grade this recipe:

Last modified on: February 2^nd 2016

For 50 g, you will need:

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

Change those ingredients for: 25 g 50 g 100 g 150 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

Keeping: 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

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...

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 €

Note : These prices are only approximate

Change currency:

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.
250,4574.7/5 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.
220,5714.6/5 for 14 ratings 2 hours 5 min.

See all recipes that use it

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: Stewed apricots, Apple paste, Ice-cream Vacherin, Creamy plum and pear clafoutis, Corsican tarts, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with diced vegetables and flax seeds, Quince and apple compote, How to fry eggs well, Fresh fruit in sabayon, Cooking sugar, ... All
	Clementines: You can check-out other recipes which use it, like for example: European glass, Corsican tarts, Little vanilla, clementine and chestnut verrines, Clementine sorbet, ... All

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,9245/5 for 1 ratings 53 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,7744.0/5 for 20 ratings 1 hour 11 min.

Caramelised apple pie

Apple pie made with caramelised apples.
66,6234.3/5 for 18 ratings 1 hour 55 min.

Gingerbread

Maybe this recipe will bring back memories.
63,4304.2/5 for 10 ratings 1 hour 4 min.

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
74,0154.2/5 for 19 ratings 1 hour 14 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.