1,505 easy and fully explained recipes, with +66K photos and 78 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...

238 K 3.9/5 (25 reviews)

1 hour 20 min. difficulté

Easy

2.50 €

50 g

3 Ingredients

Last modified on: February 2^nd 2016

For this recipe: I want to make it (509×) I made it (463×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 50 g, you will need:

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

Change these quantities to make:

25 g 50 g 100 g 150 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 40 min.

Cooking: 40 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

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.

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...

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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.
292 K4.7 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.
264 K4.5 2 hours 5 min.

This recipe uses (among others)

Other recipes you may also like

Potimarron and Parmesan tart

This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
December 12^th 201845 K 2 hours 15 min.

Express apple tart

A fine apple tart, very quick to make.
April 8^th 2020374 K 24.6 55 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018338 K4 2 hours 30 min.

Chinois

"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
September 10^th 2018270 K 24.7 5 hours 30 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017469 K4.2 2 hours 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.