When peeling the orange, do not peel the white part, otherwise you will end up with an unpleasant bitter taste.
Be in no hurry and let the peels dry well, so they will blend without becoming mush and it will be also easier to preserve them.
Difficulty: easy
Chef Walter Zanoni
Difficulty: easy
Method
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01 /
Bring the water and sugar to the boil and add the orange peels.
Drain the peels and dry them either in an oven at 50° or in a dryer, in both cases they need to be completely dry.
Grind the peels into powder: use a mortar or put them between two sheets of foil and pound them, or you may use a small blender.
The orange powder is ready!
Orange powder is a very simple preparation and one that will help you transform countless recipes from basic to special.
We suggest it for risotto but you may use it for a fennel salad or with fish like for example a fish in salt recipe, and wherever your fancy leads you to add that citrus touch.
Ingredients for 50 g powder
100 g orange peel – only the orange part
200 g water
200 g caster sugar
