That's not a typo, more pastry chefs are adding salts to desserts today.
The salt is said to actually intensify the flavour and balance out the sweetness well. So, you have salted caramel with black olives and cheese, salted vanilla ice cream with burnt caramel, cronuts with a salted pista mousseline, chocolate cookies with salty buttercream, apple pie dusted with sea salt and more. The key is to use the right salts — flaky or grainy sea salt — in the right proportion. Enjoy the taste.
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Heard of salty desserts?
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Heard of salty desserts?
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