When to use this Diamond salt with summer truffle ?
This duo of fine Himalayan salt crystals and summer truffle is a novel change from traditional table salt. The warm and delicate notes of summer truffles and the fine salty taste of this diamond salt will dazzle all gastronomic foodies in search of new flavours. This diamond salt with summer truffle is a very handy and exciting ingredient for your fine dining recipes!
Best added just before serving to maintain all the warm subtle aromas of the summer truffle. Season as usual, don’t over salt, to perfectly enhance your dishes.
How to get the best from your Diamond salt with summer truffle
Our recipe ideas for this Diamond salt with summer truffle:
· Mashed potato with Diamond salt with summer truffle: add ½ teaspoon of Diamond salt with summer truffle to your mashed potato;
· Foie gras with Diamond salt with summer truffle: sprinkle a pinch of Diamond salt with summer truffle over your foie gras canapés and indulge;
· Mushroom spaghetti with Diamond salt with summer truffle: after frying your mushrooms, add 3 pinches of Diamond salt with summer truffle then add cream;
· Truffled fillet of cod: when your fillet of cod is almost cooked, sprinkle with 2 pinches of Diamond salt with summer truffle and enjoy;
· Truffled grilled macaroni cheese: sprinkle 1 teaspoon of Diamond salt with summer truffle on your dish and grill in the oven;
· Boiled egg with Diamond salt with summer truffle: sprinkle a pinch of Diamond salt with summer truffle over your boiled egg and dip in your soldiers;
· Camembert with Diamond salt with summer truffle: scratch the top of your camembert with a sharp knife then sprinkle with 2 pinches of Diamond salt with summer truffle and bake in the oven for about 20 minutes.
Truffled scrambled eggs with roe and Diamond salt with summer truffle
A 12g pot of Lachaud summer truffle fragments;
200g salmon roe;
2 pinches of Diamond salt with summer truffle;
Beat the eggs in a bowl, add the pot of summer truffle fragments and mix well.
Heat the butter in a frying pan over a medium heat. Add the eggs, leave to cook over a low heat stirring constantly for 4 to 5 minutes.
Pile the scrambled eggs onto a few slices of toast.
Sprinkle with a few pinches of Diamond salt with summer truffle and add a teaspoon of salmon roe, then top with chopped chives for the finishing touch.
This Diamond salt with summer truffle releases light and discrete aromas
Unlike sea salt, Himalayan diamond salt does not contain iodine and so is slightly less salty. It is also slightly drier and rougher, and will enhance your dishes without masking the flavours. Its fine and gentle texture is ideal for sprinkling over all sorts of dishes. The taste of the summer truffle is subtle, adding aromas of hazelnut, mushrooms, roast corn and woody undergrowth. Its flavour is milder and not as overwhelming and heady as black truffles. It brings its own distinctive flavour to this diamond salt, without overpowering the Himalayan treasure.
This diamond salt with summer truffle, brings together a natural gem from Pakistan and a treasure from Mediterranean woods
Terre Exotique’s diamond salt with summer truffle comes from vast salt mines in the Himalayas, North Pakistan. The mines of Khewra, are home to this buried treasure of no less than 6.7 billion tons of salt…! Currently, around 220 million tons of salt have been excavated from the mines by hand and carted down long corridors until they reach daylight. This diamond salt is in fact fossilized sea salt which formed hundreds of millions of years ago as the Himalayas formed. The crystals, hidden away in caves under the mountains, form like diamonds and are known as “rock salt” or “salt of the earth.” They contain high levels of magnesium and iron which gives them their pink tint.
A hint of summer truffle is the perfect partner for this diamond salt.
This recipe created by Terre Exotique adds a delicate and subtle hint of summer truffle to the diamond salt. Summer truffles, as the name suggests, are harvested between May and September. They reach perfect ripeness mid-summer in July and are less demanding than black truffles, not needing the same moist conditions, so they can happily thrive in Mediterranean forests. The outer layer is black with a pyramid-like shape, and the flesh is a creamy almond colour.
Where does Diamond salt with summer truffle come from?
Rough diamond salt holds thousands of years of history
The formation of the Himalayan mountain range dates back 200 million years. The Indo-Australian plates collided causing the former Tethys ocean, which separated them, to disappear. As the ocean slowly and silently evaporated it gave rise to pink diamond salt, which formed along the walls of the caves. The age-old nutritional properties of this diamond salt which is rich in magnesium and trace elements are well-known. In Ancient times, it was used for sacred rituals and offerings to Emperors. It arrived in Europe with Alexander the Great in the 4th century B.C., and has continued to captivate tastebuds the world over ever since.
Summer truffles are also known as Saint John’s truffles
Summer truffles were only known by a select few for many years. Milder than black truffles, they were devoured by wild boars before being discovered by humans. They have subtler aromas and are also lighter and easier to store than black truffles. They ripen at the beginning of summer, between mid-June and early July, which is why they are also known as Saint-John’s truffles as they often ripen around Saint John’s Day on 24th June.
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 9.7 kJ / 2.3 kcal
VN Matière grasse (fat) : 0 g
Dont acide gras saturés (of which saturated fat) : 0 g
VN Glucides (carbohydrate) : 0 g
Dont sucres (of which sugars) : 0 g
VN Protéines (protein) : 0.3 g
Vn Sel (salt) : 95.8 g
|Ingredients||salt, summer dried truffle (Tuber Aestivum) 1.2%, white truffle|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|