This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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...
252 K 3.9/5 (25 reviews)
1 hour 20 min.
Easy
2.50 €
50 g
3 IngredientsLast modified on: February 2nd 2016
For 50 g, you will need:
- 1
3 clementines - 2
100 g caster sugar - 3
50 ml water - Total weight: 450 grams
Times for this recipe
Preparation: 40 min.
Cooking: 40 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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...
Keeping: Several months in a jar.
Source: From chef Michel Bras, via famous teacher Hervé This (only great people...).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 130 RDI=10 % | 0 | 520 RDI=30 % | 2,170 RDI: 30 % |
| Per 100 g | 0 | 30 RDI=3 % | 0 | 110 RDI=6 % | 480 RDI: 6 % |
How much will it cost?
- For 50 g : 2.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
304 K4.7 55 min.
Clementine Tiramisu
Here's a clementine version of tiramisu, a blend of fresh fruit and creamy texture.
2,984 1 hour 30 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.
274 K4.5 2 hours 5 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Minted Melon, Rhubarb tart, Naan, Corsican tarts, Autumn apple and plum crumble pie, ... See them all 377
Water
Like these other recipes: Grapefruit cake, Nougat, Provençal braised carrots, Red mixed pickle, Quick courgette soup with cheese, ... See them all 141
Clementines
Like these other recipes: Clementine confectioner's custard, European glass, Clementine cake, Little vanilla, clementine and chestnut verrines, Corsican tarts, ... See them all 10
Other recipes you may also like
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight. September 29th 20241.28 M 34.1 1 hour 35 min.
How to know when a cake is cooked
It's a frequently asked question and it's not so easy to answer it, especially for beginners: you can have a cake that's nice and golden brown outside, but which is not cooked enough in the middle. May 7th 2020300 K4.1 1 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016259 K4.4 2 hours 2 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". March 17th 2011383 K4.3 1 hour 15 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011346 K 14 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a 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 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.