Because clementines are so delicious that it’s definitely too bad to throw any part away…
I didn’t know it was possible to find anything better than orangettes… Until I made some orangettes with clementines’ skin.
And for the “environment friendly” part of my story, citrus are not welcome in a wormy compost. Therefore, if you eat a lot of them and don’t want your garbage bin to be full super quickly, you just need 2 minutes to cut your citrus skins, 15 minutes to preserve them, and then you can use them in your yogurts, ice creams, teas, sauces, cakes or even just as a sweet treat in the afternoon. And if you have some extra time and love “orangettes”, here you go, follow the guide, you’re not going to regret it…
This recipe works with any citrus as long as it’s organic (fruits skin is where you can find the largest percentage of pesticides unfortunately). But for any bitter citrus (all of them actually except for clementines) make sure to repeat step 2, three times (water bath) to remove the bitterness from the skin. And for a preserved mix, also try the preserved ginger which can also be covered with choclate (just sayin…).
- 40 g clementines’ skin (equivalent of 2 clementines)
- 40 g honey
- 40 gsugar
- 100 g water (100 ml)
- 80 g chocolate
- Cut clemnetines’ skin in small strips of about 2 to 3mm.
- In a sauce pan, combine clementines’ skin and water (on top of skin), boil for 3 minutes, drain.
- Add 100g water, 40 g honey and 40 g sugar.
- Preserve at low heat constantly checking the sirup doesn’t caramelise. Stop preservation process when clementines’ skins have absorbed sirup but are still tender.
- Dip preserved clementines into sugar. The easiest way to do so is to pour sugar into a plastic box, add several preserved clementines, close lid, shake, open lid, take preserved clementines out of the box. Do the process as many times as needed.
- Melt chocolate in a bain-marie (do not stir too much, do not whisk to keep the brilliance!!!).
- Dip preserved clementines into chocolate, put on a baking tray (on paper or silpat) and let cool to set chocolate in the fridge for 10-15 minutes.