Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

 

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.

Previous page