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...
233 K 3.9/5 (25 reviews)
1 hour 20 min.
Easy
50 g
3 IngredientsLast modified on: February 2nd 2016
For 50 g, you will need:
3 clementines
100 g 
50 ml 
Times for this recipe
Preparation: 40 min.
Cooking: 40 min.
All in all: 1 hour 20 min.
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.
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 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 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 | 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 % |
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.
288 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.
259 K4.5 2 hours 5 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Choux pastry (pâte à choux), Strawberry mousse with mascarpone, Doughnuts, Chocolate mousse, Brioche dough, ... See them all 357
Water
Like these other recipes: Butter cream, Mustard baps, Fougasse with bacon and Comté, Sushi, Soup Cornouaillaise, ... See them all 134
Clementines
Like these other recipes: Clementine confectioner's custard, Clementine sorbet, Clementine cake, Little vanilla, clementine and chestnut verrines, Clementine Creamy, ... See them all 8
Other recipes you may also like
Brioche royale
Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.May 5th 201962 K2 16 hours 50 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020320 K5 2 hours 25 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012325 K5 3 hours 9 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011288 K4.7 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 4th 2018333 K4 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.