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...
181,3723.9/5 for 24 ratings
Last modified on: February 2nd 2016
For 100 g, you will need:
- 1
6 clementines - 2
200 g caster sugar - 3
100 ml water - Total weight: 900 grams
How long does it take?
Time required for this recipe:
Keeping: Several months in a jar.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 36 min. | 40 min. | 1 hour 16 min. |
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?
Step by step recipe
Stage 1 - 20 min.
Take 6 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 200 g caster sugar and 100 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...
Nutritional information
How much will it cost?
- For 100 g : 4.96 €
Recipes that use this recipe: 2
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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: Caramelised walnuts, Caramelized brioche with pear and kiwi, Checkerboard biscuits, Tiramisu, Buckwheat almond biscuits, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Chicken nems, Confit of carrots with bacon, Lemon and lime custard tart, Caramel rice pudding, Yeast-based flaky dough (for croissants), ... 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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