Label
All
0
Clear all filters

Candying Citrus Julienne (Candy Citrus Julienne)

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Anne Willan

Published 1989

  • About

Candied citrus julienne makes an attractive garnish for poached fruits, mousses and sorbets. Orange, lemon, lime and grapefruit are all successful. After cutting the zest into julienne strips, blanch for two minutes in boiling water and then drain.

Method

  1. In a small pan gently heat 2 tbsp/30 g sugar and 2 tbsp water until the sugar is dissolved. Add blanched julienne of 2 lemons or 1 orange.

  2. Simmer until all the water has evaporated and the julienne is transparent, 8-10 minutes. Lift the julienne

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title