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Francisco Migoya

Blood Orange Zest Powder

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Preparation info
  • Yield:

    20 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Blood orange zest 20 g .71 oz

Method

  1. Dry the zest in a dehydrator set to 50°C/120°F for about 2 hours.
  2. Once the zest is dry, grind it to a fine powder in a coffee grinder.
  3. Reserve in an airtight container at room temperature. If kept dry, it will keep and be fully aromatic for up to 6 months.

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