Flake Salt
Cream, milk chocolate and a hint of salt set with gelatin leaves, chilled and topped with salt flakes and raspberries—a smooth, sweet and balanced dessert.
2 gelatin leafs
5 dl whipped cream
0.5 teaspoon JOZO salt flakes
200 g fine chopped milk chocolate
For serving
JOZO salt flakes
Fresh or frozen raspberry
Butter, honey and dates melted with biscuits and walnuts, pressed into a tin, topped with coconut‑honey frosting, then sprinkled with walnuts and Himalayan salt.
Potato slices, shredded zucchini and leek pan-fried in olive oil, then covered with an egg, milk and cream mixture, baked and topped with aged cheese.
Lightly whisked eggs and milk, cooked in butter, folded over sautéed spinach, cherry tomatoes and sliced yellow pepper—simple, fresh, and perfectly balanced.