Dehydrated blood orange

Drying brings out the colors of the blood orange even more beautifully. In addition, the taste becomes more intense and concentrated.

Creation by Isaac McHale, The Clove Club*, London, United Kingdom.

Makes 40 pieces.

Dehydrated blood orange

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blood oranges

Preparation method

  • Cut away all the rind and pith from the oranges.
  • Cut the oranges into quarters. Then cut the centre pith from the segments on a bias cutter.
  • Arrange the cleaned orange segments on a dehydrator tray.
  • Dehydrate the oranges at 80°C for two hours.
  • Take out of the oven and keep warm for service.

Serving suggestions

  • As an amuse-bouche or component in a starter or maincourse with components of sheep's milk and fennel.
  • Use in a dish with components of whitefish, radish, and tomato.
  • Use in a dish with components of crab, celeriac, and potato.

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