Desert Crystal Salt
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Rare Egyptian salt from the Sahara. Intensely soft as a finishing touch on liver dishes and desserts.
- A hand-selected salt rarity from the Egyptian Sahara
- A dense, intense taste, soft on the tongue
- A fine finishing salt for liver, foie gras and salmon trout
- Also on carpaccio, starters and chocolate desserts
- Workshop quality from Klingenberg
Content: 30 grams
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Free shipping in DE from €50
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Manufactured in Klingenberg am Main
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Free from additives
Desert crystal salt – an Egyptian salt rarity from the Sahara
This extraordinary salt is hand-selected from the Egyptian Sahara – in one of the driest regions on earth, where ancient salt crystals have been preserved over millennia in the heat. The transparent to milky-white crystal needles impress with their delicate, wafer-fine structure. In the mouth they dissolve slowly and leave a dense, pleasantly warm saltiness without a sharp metallic after-bitterness.
How to use
Desert crystal salt is a finishing salt – it belongs on the finished dish, not in the cooking pot. The long, fine needles keep their shape during finishing and set precisely dosed salt accents. Especially recommended with:
- Foie gras – the gentle saltiness contrasts the fat perfectly
- Salmon and salmon trout – on crudo or quick-fried fish
- Carpaccio – beef, venison or tuna
- Chocolate and caramel – a few crystals on dark ganache or a salted-caramel tart
- Butter and bread – on good butter for breakfast or a light supper
- Raw vegetables – on tomatoes, cucumbers or radishes
Recipe idea: foie gras with desert crystal salt and fig confit
Pat the foie gras slices (80 g each) dry, sear sharply in a hot, uncoated pan for 30 seconds per side. Arrange immediately on a plate with brioche toast and fig confit. Just before serving, scatter with a few crystals of desert crystal salt and accent with freshly ground black pepper.
