Flake Salt

Chocolate mousse with salt flakes

Silky dark chocolate mousse folded with whipped cream, egg yolks and whites, chilled and finished with rosemary and a sprinkling of JOZO salt flakes.

Dessert

30 min
4 Servings

Ingredients

JOZO salt flakes

Fresh rosemary

50 g dark chocolate

150 ml whipping cream

3 egg yolks

50 g caster sugar

3 egg whites

1 shot orange liqueur (e.g. Grand Marnier) – optional

Instructions

Cut the chocolate into pieces, place it in a bowl over a pan of hot water (a bain-marie) and let it melt slowly (ensure that no drops of water get into the chocolate). Whip the cream until semi-stiff and place in the fridge.

Using a mixer, beat the egg yolks with half the sugar to form a light mixture. In a grease-free bowl, beat the egg whites with a mixer until stiff. While you are beating, add the rest of the sugar a bit at a time.

Mix the warm chocolate into the yolk mix and add the orange liqueur if used. Then slowly fold the whipped cream into the chocolate/yolk mixture.

Slowly fold in the beaten egg white to create a uniform, brown mousse. Divide the mousse into bowls or glasses. You can eat the chocolate mousse immediately or put the bowls in the fridge. The mousse will stiffen to give a slightly firmer structure.

Remove from the fridge about 20 mins before serving. Sprinkle the mousse with JOZO salt flakes and garnish with rosemary.

Seabass in a salt crust

Whole seabass encased in a herb-infused sea-salt crust, roasted to tender perfection, then gently revealed and served with a drizzle of olive oil.

Iodized Table Salt

Dessert, Pastry

Sponge Cake with White Chocolate Mousse

Light sponge cake layered with silky white-chocolate mousse and fresh raspberries, finished with a hint of Haagse Bluf for a refined and elegant finish.

Sea Salt

Main course

Salt-Crusted Roasted Beets and Parsnips

Beets and parsnips wrapped in a coarse salt crust with herbs, roasted until tender, then peeled and finished with a drizzle of high-quality olive oil.