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...
199K 24 3.9
Grade this recipe:

Last modified on: February 2nd 2016

Keywords for this recipe:CitrusCrunchPowder
For 50 g, you will need:

Change these quantities to make: 25 g 50 g 100 g 150 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
36 min.40 min.1 hour 16 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 20 min.
Citrus crunch : Photo of step #1
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
Citrus crunch : Photo of step #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
Citrus crunch : Photo of step #3
Continue like this for all the clementines, which you can then use for another recipe, or eat.

Stage 4
Citrus crunch : Photo of step #4
The volume of peel is quite small, but this is normal.

Stage 5 - 5 min.
Citrus crunch : Photo of step #5
Put 100 g caster sugar and 50 ml water in a pan, heat to dissolve.

Stage 6 - 1 min.
Citrus crunch : Photo of step #6
Then add the clementine peel.

Stage 7 - 10 min.
Citrus crunch : Photo of step #7
Reduce over medium heat, until obtaining a thick syrup around the peel.

Stage 8 - 3 min.
Citrus crunch : Photo of step #8
Pour peel and syrup onto a rack (or into a chinois or a strainer) to drain them.

Stage 9 - 30 min.
Citrus crunch : Photo of step #9
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.
Citrus crunch : Photo of step #10
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.
Citrus crunch : Photo of step #11
Then crush with a rolling pin, more or less finely according to taste.

Stage 12
Citrus crunch : Photo of step #12
You should obtain crumbs, still with a few small pieces, not too fine.

Stage 13
Citrus crunch : Photo of step #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 valueProteins CarbohydratesFats
517 Kcal or 2,165 Kj2 gr127 gr0 gr
26 %1 %12 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
115 Kcal or 481 Kj1 gr28 gr0 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 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
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 sugarCaster 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
WaterWater: 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
ClementinesClementines: 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
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
279K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
300K4.0 1 hour 11 min. February 21th 2011
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
228K4.3 1 hour 55 min. September 11th 2018
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
239K4.2 1 hour 4 min. February 21th 2011
Pear tart with almond cream
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".
322K4.2 1 hour 14 min. March 17th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-17)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page