Ripe strawberries, torn basil and a cloud of mascarpone ask for only a whisper of salt: the South Wind Fleur de Sel, rarest of Binet 1660’s wind harvests, has a fine, powdery crystal that melts delicately on the fruit.
Serves 4 · 10 min + 15 min resting
Ingredients
- 1 lb (450 g) ripe strawberries, hulled and quartered
- 1 tbsp sugar
- A squeeze of lemon juice
- A few basil leaves, torn
- A spoonful of mascarpone or whipped cream per bowl
- A tiny pinch of South Wind Fleur de Sel (Binet 1660)
Method
- Hull and quarter 1 lb (450 g) ripe strawberries.
- Toss them gently with 1 tbsp sugar, a squeeze of lemon juice and a few torn basil leaves, then let them rest for 15 minutes.
- Divide among bowls and top each with a spoonful of mascarpone or whipped cream.
- Finish with a tiny pinch of the South Wind fleur de sel, which melts delicately on the fruit.
The star of this recipe: South Wind Fleur de Sel, by Binet 1660.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
