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...
241 K 3.9/5 (25 reviews)
1 hour 20 min.
Easy
150 g
3 IngredientsLast modified on: February 2nd 2016
For 150 g, you will need:
9 clementines
300 g 
150 g 
Times for this recipe
Preparation: 40 min.
Cooking: 40 min.
All in all: 1 hour 20 min.
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Step by step recipe
Stage 1 - 20 min.
Take 9 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 300 g caster sugar and 150 g 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 | 7 RDI=3 % | 380 RDI=40 % | 0 | 1,550 RDI=80 % | 6,490 RDI: 80 % |
| Per 100 g | 0 | 30 RDI=3 % | 0 | 110 RDI=6 % | 480 RDI: 6 % |
How much will it cost?
- For 150 g : 7.45 €
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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.
294 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.
266 K4.5 2 hours 5 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Basic cake batter - the French way, Invisible apple cake, Mulled apple juice, You should not leave egg yolks in contact with sugar, Citrus syrup, ... See them all 361
Water
Like these other recipes: Mixed seed grissini, Tomato foccacia, How to cook pasta properly, Caramel semolina pudding with raisins, Seeded loaf, ... See them all 136
Clementines
Like these other recipes: Little vanilla, clementine and chestnut verrines, Corsican tarts, Clementine Creamy, European glass, Clementine cake, ... See them all 8
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