Agar Citrus Slices

Preparation info

  • Difficulty

    Medium

  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Citrus “Skins”

Sugar 230 g 8 oz 24%
Powdered agar 10 g 0.5 oz 1%
Water, cold 190 g 7 oz 21%
Glucose syrup 170 g 6 oz 18%
Orange juice concentrate 190 g 7 oz 20%
Frappe 150 g 5 oz 16%
Batch Size 940 g 33.5 oz 100%

Interiors

Sugar 320 g 11 oz 29%
Powdered agar 10 g 0.5 oz 1%
Water, cold 260 g 9 oz 24%
Glucose syrup 240 g 9 oz 22%
Orange juice concentrate 260 g 9 oz 24%
Batch Size 1090 g 38.5 oz 100%
Coloring, diluted with spirit as needed
Sugar mixed with citric acid, for finishing as needed

Method

To Make the Citrus “Skins”

  1. Mix the 230 g of sugar with the powdered agar. Whisk into the 190 g of cold water.
  2. Add the 170 g of glucose syrup and bring to a boil while stirring. Cook over moderate heat, stirring, until the batch reaches 106°C/223°F, or 78° Brix. This takes approximately 5 minutes of gentle boiling.
  3. Remove from the heat. Add the 190 g of orange juice concentrate and the frappe. (If the frappe has been stored for some time, warm it prior to adding.)
  4. Spread the mixture into a frame 12 × 16 × ¼ in set on a heavy plastic sheet. Allow the jelly to set, about 15 minutes.
  5. Cut the set jelly and the plastic sheet attached to it lengthwise into 3 strips 10 × 41 cm/4 × 16 in.
  6. Place the strips in 3 half-pipe molds 41 cm × 43 × 34 mm/16 × 1¾ × 1⅜ in, with the plastic-lined side down.

To Make the Interiors

  1. Mix the 320 g of sugar with the powdered agar. Whisk into the 260 g of cold water.
  2. Add the 240 g of glucose syrup and bring to a boil while stirring. Cook over moderate heat, stirring, until the batch reaches 106°C/223°F, or 78° Brix. This takes approximately 8 minutes of gentle boiling.
  3. Remove from the heat and allow to cool to 90°C/194°F. Add the 260 g of orange juice concentrate and pour into the three molds containing the citrus “skins.” Note that the jelly will not fill the molds to the tops of the “skins.”
  4. Allow to set at room temperature for 2 hours.

To Make the Agar Citrus Slices

  1. Remove the 3 gelled strips from the molds and place flat side down on granulated sugar. Peel the plastic sheet from each piece.
  2. Trim the excess “skin” from the sides of each piece.
  3. Paint the “skins” with the orange coloring diluted with spirit.
  4. Sprinkle sugar over each piece.
  5. Cut the molded jelly using the 15-mm strings of a guitar. Remove from the cutter, lift the strings, and repeat, cutting the cut pieces in half. The pieces should resemble slices of citrus fruit with the skins intact.
  6. Sand each piece with the sugar–citric acid mixture. Store overnight on an icing screen to allow drying before further storage.

Variations

Lemon, lime, blood orange, and grapefruit slices may all be made by substituting frozen lemonade, limeade, or grapefruit juice concentrate for the orange juice concentrate. Use a few drops of the appropriate color in the jelly mixture and on the “skins.”