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To caramelise lime and lemon rind
Preparation info
- Makes enough rind to garnish
one
cake - Difficulty
Easy
Appears in
By Jill Dupleix
Published 1998
A cute, playful garnish for cakes, tarts and anything tangy and citrusy. Use the syrup as a dressing for poached fruits, pour it over walnut, orange or poppy seed cake as a sweet, syrupy finish, or reduce it to a gorgeous caramel.
Ingredients
Method
Peel lemons and limes, and scrape off any white pith. Using the point of a very sharp knife, cut peel into long, extremely thin strips. Combine sugar and water in a heavy-bottomed pot, and bring to the boil, stirring until sugar dissolves. Add the strips of lemon and lime rind, and adjust the heat to a gentle simmer. Cook for 30 minutes until the rind becomes quite translucent and the syrup bec