Confit lemon rind

A simple recipe for lemon rind that gives your composition an extra boost.

Makes 60g.

Confit lemon rind

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Preparation method

  • Dissolve the sugar in saucepan with the water and bring to the boil.
  • Remove the pan from the heat.
  • Use a zester to peel long streaks of rind from the lemon.
  • Add the lemon rind to the sugar syrup and bring to the boil another time.
  • Pour into a container and place in the refrigerator.
  • Infuse the lemon rinds at least 24 hours before use.

Serving suggestions

  • Use in a composition with components of sea bass, cucumber, and oyster.
  • In a dessert with components of blackberries, meringue, and tarragon.
  • Delicious in a composition with black salsify, milk, and bay leaf.

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