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Lemon Rind Purée
Preparation info
- Makes
200 ml
- Difficulty
Easy
Appears in
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
This is a beautiful way of capturing the evocative fragrance of lemon within a dish, while avoiding any harsh acidity or bitterness.
Ingredients
10 - caster sugar
50 ml 50
Method
Pare off the rind from the lemons using a good-quality peeler, taking care not to take off the white pith as well.
Bring a large saucepan of water to the boil and blanch the lemon rind for 30 seconds. Remove and refresh in iced water, then repeat this process 4 more times.
Drain the lemon rind of any excess water in a sieve and then weigh it. Whatever the weight, measure out hal