Salt Mill with Crank Handle in natural wood, 18 cm
The Isen salt mill is a model of elegance. With the delicate curve of its handle and the precision of its grind adjustment, this will be the ideal companion for all your best cooking or dining moments. This salt mill with a wooden handle is produced in France by Peugeot.
The beauty of movement
Part of the Isen collection, this manual salt mill incorporates the style notes of the range, combining a wooden body with a natural finish and a touch of shiny metal with its handle and u’Select control ring. By simply turning the control ring located at the base of the mill, you can easily select the right grinding size for every meal. 1 for very fine grinding, 6 for a coarser grind. The beechwood body of this salt mill, originating in PEFC™ forests, is turned and painted with the greatest care in our Franche-Comté workshops. The steel mechanism, which comes with a lifetime guarantee, is also produced in Franche-Comté. Create your Isen pair by combining this salt mill with the pepper mill from the same collection. It is also available in a highly contemporary matt black finish (not available in Australia).
Carrot Soufflé with Cumin
2.2 pounds (1 kg) carrots,
peeled and sliced
8 large eggs, white and yolks apart
1 stick + 1 Tablespoon (125g) unsalted butter
1/3 cup + 1 Tablespoon (50g) all-purpose flour
1 ¼ cup (30 cl) milk
3 Tablespoons Emmental cheese or other hard cheese, grated
½ teaspoon ground cumin
Salt and freshly ground black pepper
*or 26.5 ounces (750g) mashed carrots
1. Preheat the oven to 390°F (200°C) and grease a 2.2 qt soufflé dish with butter.
2. In a large saucepan, cook the carrots in a large volume of salted water for about 20-30 minutes, or until fork tender. Drain and mash carrots.
3. Add the egg yolks to the carrots and stir well.
4. Make the béchamel sauce: melt butter in a small saucepan. Add flour, and let the mixture thicken for a couple of minutes, whisking constantly. Gradually pour the milk and keep whisking until thickened. Season with cumin, salt and pepper, and add the grated cheese. Add the mixture to the carrot mash and stir well.
5. Beat egg whites with an electric hand mixer until stiff. Fold into the carrots, running the spatula straight down the bottom of the bowl, then flipping the batter over. The egg whites should be all mixed in, but there should be some lumps of stiff egg white still visible.
6. Pour the batter into the prepared soufflé dish and bake in a water-bath for about 40-50 minutes. Remove from the oven and eat immediately, with a side of salad.