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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...

159,5043.9/5 for 24 ratings

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

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Measures:

How long does it take?

Time required

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

% 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 : 4.63 €

Note : These prices are only approximate

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Recipes which use this 2

Chaud-froid of grapefruit, pineapple and lime custard

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: How to cook caramelized puff pastry well, Sicilian Epiphany Pie, Arizona cupcakes, Pavlova, Macarons (the original French macaroons) , ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Poitevin twist, Leek and potato soup, French Family Cake, Sesame fried scampi, Vegetable stock, ... All
	Clementines: You can check-out other recipes which use it, like for example: European glass, Clementine sorbet, Corsican tarts, Little vanilla, clementine and chestnut verrines, ... All

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