How to Make Black Truffle Sea Salt

Natural sea salt is best combined with black truffle sea salt, a unique, high quality ingredient,
which is naturally produced in Italy. The truffle flakes are harvested during the winter time
when the sea is frozen over. These flakes are then dried in order to preserve their natural
luster. This type of sea salt, together with the black truffle, is a popular choice for many
recipes, including desserts, salads, and savory appetizers.

A wonderful finishing salt to pasta, red meat entrees and vegetable dishes. Grain size: Fine
(0.1 mm 0.63 mm). Please note: Not recommended for use with bread machines as the grain
size would be too large. It is recommended that the grains should be milled using the same
procedure used when making pasta dough. Some recipes call for grating the grains into
smaller pieces prior to adding them to the recipe.

Black truffle salt is a popular garnish in many of our favorite Italian recipes. black truffle salt 's
also used as a garnish for salads.

As an excellent garnish, it adds flavor and dimension to desserts and cookies and cakes.
Many of my favorites are layered on top of fruit such as strawberries, raspberries, or black
cherries.

For a scrumptious appetizer, place a small amount of black truffle flakes on top of fresh pasta
or risotto, along with a few slices of cheese. For an equally scrumptious appetizer, top
several pieces of raw artichoke hearts with black truffle. For a delicious and decadent desert,
drizzle truffled strawberries over chocolate cake.

When I'm preparing food for company, I use my salt and pepper shaker and scoop up a
handful of the grains at a time. I sprinkle it evenly over the prepared dishes. I then put the
dish into the refrigerator and let the grains sit for approximately three hours. If I have a salad
maker, I set the timer to "low". I wait until the grains are just before serving time.

The best way to make black truffle sea salt is by using the method described in the book,
which uses crushed black peppercorns to make a paste with two tablespoons of olive oil, half
cup of sugar, three tablespoons of cloves, one teaspoon of cinnamon and one tablespoon of
salt. Then mix the ingredients together until they turn into a paste. a fine paste. Allow the
mixture to stand until it becomes hard enough to form flakes but not rock on the table.

You can use sea salt in a variety of ways for cooking and desserts, including ice cream,
soups, desserts and cookies. I enjoy using it in combination with red wine, as a garnish on
salads, on a panini sandwich, in a salad dressing or on top of sliced vegetables.

Black truffle sea salt is best used fresh, but you can freeze it and keep it in a container with
an airtight lid for up to six months. To use it at room temperature, add a teaspoon of salt, two
tablespoons of olive oil and a tablespoon of sugar to a glass jar. Seal the jar tightly and
shake the mixture well. If you want the salt to stay solid, cover the jar with plastic wrap or
aluminum foil and store the mixture in the refrigerator.

Because truffles are fragile, you should only sprinkle a small amount of truffle sea salt into a
pan before baking them, which prevents the mixture from sticking. Once the pan is heated,
stir the mixture until it's smooth and shiny. Remove the truffles from the pan and allow them
to cool thoroughly before decorating with fondant icing. or decorations. Use a tiny brush
dipped in the mixture to create cute designs on cupcakes, cookies and cakes.

Another great thing about using this sea salt as a garnish is that you can serve it in places
where you want something elegant to serve. You don't need to get out your silverware to
garnish a glass of wine.

It also makes a terrific gift for someone special. When I was a kid, my mother always had a
favorite aunt who would always receive a tray of black truffles, but one day I noticed she
never brought any to her house.