Crispy Tangerine Sticks
One of the stranger things I’ve made, but very tasty too. This is tangerine juice, sugar, citric acid, methylcellulose, and xanthum gum, all blended together until it increases in volume 8 times. Then it’s baked in a 150 degree oven for 9-10 hours. The recipe is in Johnny Iuzzini’s book Dessert Fourplay. It’s actually just a component of one of his desserts, but it’s pretty nice as a light snack too.
Methylcellulose has the strange property of gelling when heated to a certain temperature, which helps keep the shape of these sticks when they’re baked.
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