Sea Salt
Shrimp poached in cream, wine and seafood broth with leek, garlic, red pepper and chorizo—spiced with pepper powder and JOZO sea salt—for a warming, rich soup.
15 cm leek
2 garlic cloves
2 red peppers
2 chorizo sausages
1 tablespoon rapeseed oil
2 teaspoons of strong pepper powder
2 dl dry white wine
3 dl cream
4 dl shellfish broth
500 g shrimp with peel
JOZO fine sea salt
Ground black pepper
Silky cauliflower and potato soup finished with truffle oil, topped with golden pangrattato and a drizzle of olive oil—elevated comfort in every spoonful.
Silky dark chocolate mousse folded with whipped cream, egg yolks and whites, chilled and finished with rosemary and a sprinkling of JOZO salt flakes.
Grilled aubergine slices dressed in garlic‑mint vinaigrette on griddled French bread, finished with JOZO salt‑and‑pepper mix and pomegranate arils.
If you do not have your own shellfish broth at home, you can use either broth cube or concentrated fond that you mix with hot water.