Candied Zest

This is a simple and small sized garnish that you can place on a petits four that will give it additional height and dimension without unbalancing the pastry item.

MOP: lemon zest

• Peel a lemon only peeling off the zest, do not keep any of the pith.
• Slice the zest strips into smaller slices, about 1 mm wide.

• Cook zest in water, bring it to a boil.
• Drain the liquid from the pot.
• Fill pot to cover with simple syrup, let this cook until the liquid turns yellow.
• Strain the liquid and repeat two more times.
• Drain the liquid and remove the zest. 
• Toss zest in sugar to dry out. Let sit for at least 20 minutes, or until dry.
• Remove from sugar. 
• Use until brittle, usually is good for 3-4 days.