Pastry chef gave tips on using citrus peel

If you still have citrus peel, do not rush to throw it away, because it contains a huge amount of taste, color and aroma that can be used in home cooking, Dmitry Stukan, pastry chef at the Yaroslavl Sayera restaurant, told Izvestia.

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It is easy to make candied fruits from citrus waste. To do this, peel the crust from all the insides and cut off the white part, leaving only the peel. Then put it in a saucepan with water, bring to a boil and mix three times with salt. After that, pour water over the zest again, add sugar and vanilla, bring to a boil and cook for about 30 minutes. The result will be soft, fragrant candied fruits with a marmalade texture.

"You can also make a gel from citrus peel. To do this, squeeze the juice from any citrus fruits and add sugar. Prepare the zest in the same way as for candied fruits, but cook without sugar for about 40-50 minutes. Then punch it with a blender, add the squeezed juice with sugar and punch it again until smooth. The output will be a bright acidic gel," the expert said.

Our interlocutor also uses smoked banana peel in desserts, which in combination with dairy products gives a vanilla effect, while maintaining a very light, distant taste of the original product. As a result, he began to add this ingredient to a Basque cheesecake with a gel based on fresh orange, lime and orange peel. The dessert has a sable with miso paste on the bottom, and frozen orange segments and sour cream on top.

"It is important to take care of the product, reduce waste and at the same time use the raw materials efficiently," says pastry chef Stukan.

Read more in the Izvestia article:

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