Page 309 - YC Cooking School

Knife

Chopping board
Two large pots
Slotted spoon
Wire cooling rack
Baking tray
Silicon mat (optional)
Heatproof bowl
Medium-sized heavy-based pot
Spatula or palette knife

What to do:

For the candied clementines

Note: This recipe makes 3⁄4 cup of candied clementines and takes about 15 minutes to
prepare. Cooking time is 1 hour plus another hour of drying the clementines in the oven.

1. Place a 1.5L pot of lightly salted water on the stove and bring to a simmer.
2. Cut the clementines into four wedges each, remove the peel from each wedge and cut it
into long, thin strips (about 4-5 strips per wedge).
3. Simmer the peels in the pot of lightly salted water for 10 minutes and then drain. Note:

This softens the skins and takes away the bitterness of the pith.
4. Place 2 cups of water and 2 cups of sugar into another pot and heat gently until the sugar
dissolves.
5. Once the sugar has dissolved, bring to the boil and add in the clementine peels,
cinnamon and ginger.
6. Simmer for 30 minutes, or until the peels are soft and translucent. Be careful not to let
the sugar caramelise or burn.
7. Lift the peels out using a slotted spoon and drain on a wire rack set over a baking tray.
Leave to cool and dry. Note: You can speed this process up by placing them in your oven on
the lowest heat setting for 1 hour.

8. Sprinkle with a little caster sugar and toss gently to coat.
9. Package as is, dipped in melted chocolate or as part of the chocolate tiles. Candied
clementines can be stored in the fridge or in an airtight container for 6-8 weeks.

For the candied clementine chocolate tiles

1. Line a baking tray with baking paper or a silicon mat.
2. Heat the chocolate over a double boiler until it is almost melted, then remove from the
heat and stir gently until you have a silky consistency.
3. Pour the mixture onto the baking paper, using a spatula or palette knife to spread it out

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