Confit citrus zest

Confit citrus zest

By
From
PS Desserts
Photographer
Mark Roper

This is essentially candied zest. The sugar balances out the bitterness of the pith and softens the zest. Always use brightly coloured oranges or lemons for the most attractive results. I like to make thin strips of zest and also cut out small rounds of zest to make candied “pearls” to use as a garnish on my mille-feuille.

Ingredients

Quantity Ingredient
3-4 oranges or lemons, (see note)
300ml sugar syrup

Sugar syrup

Quantity Ingredient
250g caster sugar
300ml water

Method

  1. Combine the sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Reduce the heat to a simmer.
  2. Thoroughly wash and dry the citrus fruit. Using a peeler, remove the zest in large strips.
  3. With a very sharp knife, remove any excess pith.
  4. Cut each piece of zest into thin strips. Using a small melon (parisian) scoop, cut out circles from the remaining zest to make “pearls”.
  5. Put all the zest in a small saucepan and barely cover with cold water. Bring to the boil, then drain through a sieve.
  6. Repeat this process twice more. (This removes the bitter oils.)
  7. Return the drained, blanched zest to the pan and cover with the sugar syrup.
  8. Cook on the lowest possible heat with just barely a bubble breaking the surface. Cover the surface with cartouche to keep the zest submerged. If it floats to the top it will crystallise. Cook for about 1 hour or until the zest is transparent and glossy. Cool in the syrup before using.

Note

  • Always confit different types of citrus zest separately, otherwise they will end up tasting the same.

Note

  • Store the zest in its syrup at room temperature or in the fridge, for up to several months.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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