Gastronomixs

Dehydrated blood orange

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

Dehydrated blood orange

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Ingredients

2

 

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.

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