Wash the citrus fruits, dry them well and remove with a potato peeler skin without the white part.
Place them on a baking sheet covered with oven paper and let them dry in the blast chiller preheated to 75°C with the function cooking at low temperature for 6 hours.
Cool quickly for one hour, then blend until obtain an aromatic powder.
You can use the citrus powder to give an aromatic note to your sweet or savoury dishes: fish, shellfish, chocolate cakes, fruit mousse…
You can also create sugars or aromatised salts.