Salt is one of the most important ingredients in your sweet baking, intensifying the flavour of chocolate & balancing flavours across the board from cakes to ice-cream. Today I'm looking at "finishing salt", the few grains you add to the top of your frostings, cookies, confectionaries and desserts that add an extra dimension of sophistication.
Here are some of the top choices of "finishing salts"...
1. Maldon smoked salt
Large flaky grain cold smoked sea salt. A subtle smoky flavour that goes particularly well with caramel.
2. Maldon salt
One of the most recognisable flake sea salts on the market. Large soft flaky grains and pure flavour make Maldon a good all rounder. Use on chocolate frosting, caramel frosting, creamy chocolate desserts, caramel almond ice-cream and do try it sprinkled on berries.
3. Murray River Salt
Pretty pink Australian flake salt. The pink colour comes from natural mineralisation. Use whenever you want a subtle flavour.
4. Halen Môn Vanilla Salt
Stunning black colour from Tahitian vanilla pods. Gorgeous salt with distinctive crunch. Try on shortbreads or berries.
5. Fleur de Sel
Flower of salt in French. A damp, slightly grey salt, divine flavour and well worth searching out. Use a light sprinkle over toffee, caramel, chocolate, berries, shortbreads, cookies & brulee.