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