For the filleted citrus garnish

Preparation info
  • Yield: Enough for approximately


    filleted segments, 12 garnishes, three per serving
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Each Name of ingredient
From 4 medium to large oranges


  • Using a sharp knife, cut a thin slice from the top and bottom of each orange.
  • Then using the same small sharp knife, remove the skin and pith from the oranges, cutting from top to bottom in a curving motion, following the contour of the fruit.
  • Remove the filets of the fruit by cutting between the thin membranes that separate each wedge.
  • With a