Citrus Stardust

Makes: 2 teaspoons/5 grams

This magical and delicious zest makes a lovely garnish for fruit ice creams, and also for plated desserts.

Special Equipment

A mortar and pestle or spice mill

A dehydrator (or oven with a pilot light or viewing light on)

superfine sugar	.	1 teaspoon
citrus zest, finely grated (from 1 to 5 medium lemons, limes, or oranges)	12 grams	2 tablespoons, loosely packed

1) In a small bowl, rub the sugar into the citrus zest. Spread the sugared zest in a thin layer on a plate. Place the plate in the dehydrator with its temperature set at 110° to 125°F/43° to 52°C (or in the oven, with the light on). Let the zest dry to the touch, about 4 hours, scraping the plate every hour to dislodge any zest stuck to the plate. (Alternatively, the zest can be dried at room temperature, which can take 12 to 16 hours.)

* Have ready a medium-mesh strainer suspended over a medium bowl.

2) Place the dried zest in the mortar and grind it, as much as possible, to a powder. Sift it into the medium bowl. Grind and sift the zest remaining in the strainer two more times. Pour the powdered zest into an airtight container. Save any larger flakes of zest in a separate container.

Store

Airtight: room temperature, 2 weeks; frozen, 6 months

Scoops

* Be sure to scrub the fruit with a little liquid dishwashing detergent, rinse well, and dry before zesting.