2 cups fleur de sel
2 whole Tahitian vanilla beans
The method is essentially to split the beans, scrape the seeds into an airtight container or ziploc, dump in the remainder of the bean (husk, whatever) aswell as the 2 cups of fleur de sel (they do have a gram measurement included with all recipes fyi, it is a good book), agitate to combine and allow 2 days or more to infuse.
Seems like a great finishing salt for chocolate or caramel desserts. Or perhaps to add a note of rich character to a steak or joint roast?
I was curious to see however, what my friends at cheftalk would think of to substitute for the vanilla in this recipe? Whatever you substitute must be very fragrant and not tremendously moist. Even better if you can share something to pair your finishing salt with?
I thought of... Lavender salt ... No brainer on that substitution. could finish a honey and orange sorbet nicely. or just orange sorbet with honey drizzled over. Would need to be used sparingly.
I thought as well of perhaps lemon rind... Or tomato vine (the green bit on the top, little leaves and all, these are very very fragrant on their own, probably more than most commercially grown tomatoes themselves. great for stock, or in a sachet in tomato sauce if you don't enjoy the texture). These would be highly versatile but I have some reservations about how aromatic either option is.
What do you folks think?