Blood Orange Zest Powder
Preparation info
Difficulty
Medium
Yield:
20 g
Appears in
The Elements of Dessert
Published 2012
Ingredients
- Blood orange zest
20 g .71 oz
Method
- Dry the zest in a dehydrator set to 50°C/120°F for about 2 hours.
- Once the zest is dry, grind it to a fine powder in a coffee grinder.
- Reserve in an airtight container at room temperature. If kept dry, it will keep and be fully aromatic for up to 6 months.
© 2012 All rights reserved. Published by Wiley.