With a bold new look Maldon salt continues to bring out the best in your cooking
What makes a truly delicious dish? Often, it’s that final twist – or pinch – of seasoning that really helps to bring flavours alive. For four generations, Maldon Salt has been handharvesting its famous pyramid-shaped salt flakes using the same, time-honoured techniques.
Based in the coastal town of Maldon, Essex, the Osborne family continue to produce a globally-recognised brand, loved by chefs and home cooks the world over. Used to enhance all manner of dishes, from savoury to sweet (see our tasty recipe below for Blackcurrant ripple ice cream) Maldon Salt continues to go from strength to strength. And, as it approaches it 140th anniversary, this family-run business is marking the occasion with a striking new look for its packaging, designed to look as good in your kitchen as it tastes in your food. Ideal to keep next to the cooker or on the table for fantastic flavour at your fingertips.
Blackcurrant Ripple Ice Cream
Serves 8
200g blackcurrants
2 tbsp sugar
Juice of ½ lemon
230g double cream
450g ricotta
800g condensed milk
2 tsp vanilla bean paste
Pinch of Maldon Salt
1 Start by making the blackcurrant ripple. Put the blackcurrants, sugar and lemon juice in a small saucepan over a medium heat and allow to simmer for around 10 mins, or until it thickens and resembles jam. Tip the mixture into a bowl and place in the fridge to cool.
2 Meanwhile, to make the ice cream base, add the double cream to a large bowl and, using an electric or hand whisk, beat it until it forms stiff peaks. In a separate bowl, whisk together the ricotta, condensed milk and vanilla bean paste, along with a good pinch of Maldon Salt, then fold the double cream into the ricotta mix until smooth. Transfer to a freezer-safe container and place in the freezer.
3 After about 30 mins, remove the ice cream from the freezer and dollop some of the blackcurrant coulis across the top of it, then use a knife to ripple it through the ice cream. Return to the freezer and freeze overnight. Any leftover blackcurrant coulis can be drizzled over the ice cream just before serving. Cook’s note: If you don’t have fresh blackcurrants, frozen work just as well, although you may need to simmer the mixture for a little longer to thicken it. Try experimenting with other seasonal berries throughout the year, too.
