1,522 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Citrus crunch

Name: Citrus crunch
Prep time: 36 min
Cook time: 40 min
Total time: 1 h 16 min
Yield: 50 g
Cuisine: French
Ingredients: 3 clementines; 100 g caster sugar; 50 ml water

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...

246 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 (582×) I made it (545×) Comment Send to a friend Ask me a question Follow Printable Diaporama

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.

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

Chaud-froid of grapefruit, pineapple and lime custard

Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
270 K4.5 2 hours 5 min.

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
300 K4.7 55 min.

This recipe uses (among others)

Other recipes you may also like

Marchand de vin sauce

The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.

May 31^th 2012279 K4.1 35 min.

Peach and blackcurrant sundae

Peach and blackcurrant flavours work well together. Here is an indulgent sundae that makes the most of this: poached peaches with blackcurrant sorbet and Chantilly cream. Delicious!

August 18^th 202138 K 1 hour 2 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.

February 21^th 2011370 K4.0 1 hour 15 min.

Fresh mint ice-cream

This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.

February 21^th 2011545 K4.6 1 hour 35 min.

Blackcurrant liqueur

The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.

August 3^rd 2013876 K 44.7 55 min.

News list of cooking-ez.com

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