- 1 big citron (discovered by chance in my nearest organic store)
- Clean and cut the citron into quarters. Remove the pulp and seeds, but keep the skin and white flesh.
- Fill a cooking pot with cold water, add the citron and blanch it for 10 minutes. Drain and weigh the citron.
- Make a syrup with the same weight of sugar as the citron. Dip the citron in the syrup and bring to a boil. Simmer for 20 minutes.
- Remove with the citron with a slotted spoon, set aside, let cool the syrup, then put them back in for 24 hours.
- The next day, do the same, then reduce the syrup for 10 minutes over low heat. Let it cool down, then put them back the of citron in again for another 24 hours. Repeat the operation for another 3 days.
- The last day, remove the citron and reduce as much as possible syrup on high heat but do not let it caramelize.
- Lay the pieces of citron on a cooking rack and bake them to the lowest possible temperature (50°C or 65°C).
- Pour regularly some syrup on and let it dry in the oven.
- Finally, dip the citronnettes in a dark chocolate ganache.
Recipe found on this blog ‘Variations gourmandes‘.