THE FUTURE OF FOOD Molecular Gastronomy for the Masses

Citrus Fruit Crystallized in the Gastrovac

Pascal Barbot, l'Astrance, Paris

Preparation

Brush clean the citrus fruit with water. Use a juicer to squeeze the juice from the fruit. To blanche the fruit, place in a pan of cold water and heat, removing when the water begins to boil. Drain the water and set the citrus fruit aside. Make a syrup with the juice, the vanilla pod and the sugar.

Place the syrup and the fruit peel in the Gastrovac. Cook for 6 hours at 55 C. Leave to cool. Use the crystallized citrus fruit zest as a condiment.

Ingredients

1kg seasonal citrus fruit: oranges, citron, tangerines, etc.

500g icing sugar

1 vanilla pod