Entertaining With Beth | Let's Go Into The Salt Marsh! + Salted Caramel Recipe @EntertainingWithBeth | Uploaded August 2022 | Updated October 2024, 1 hour ago.
Join me for a trip into the salt marshes in France, in the region of Saint Gilles Croix de Vie. We’ll learn how salt is produced and harvested, and then it’s back to my kitchen where I will show you how to make a delicious salted caramel ice cream sauce!
SPECIAL THANKS:
To the Tourist office of Saint Gilles for arranging the visit to the salt marsh of Predevie. You can learn more about exciting places to visit in the area on their website! bit.ly/3ygWaHk
MORE INFO ON THE PREDEVIE SALT MARSH
bit.ly/3dofn4G
FOLLOW MARAIS SALANT DE PREDEVIE ON FACEBOOK
facebook.com/Marais.salant.predevie
WATCH ALL MY FRENCH VISITS HERE!
bit.ly/3PlEJhL
LINK TO CREPE VIDEO:
youtube.com/watch?v=f9pdUo8PwBw
SHOP THIS EPISODE! (Products inspired by my visit to the salt marsh! These links go to Amazon where I am compensated on products sold at no additional cost to the consumer)
SHOP PRODUCTS HERE: https://a.co/gS4hLlK
SALTED CARAMEL ICE CREAM SAUCE RECIPE
Serves 6
INGREDIENTS:
1 cup white sugar
1/2-1 cup heavy cream
1 Tbsp Unsalted Butter
1-2 good pinches fleur de sel salt (or coarse Kosher salt)
METHOD:
Add sugar to a high-profile saucepan. Heat on medium-high heat, until sugar begins to melt and turns amber brown. Swirling the pan as needed to distribute the heat. Once all the sugar has melted and you have a liquid caramel, set the pot aside and place it off the heat.
Warm the cream (1/2 cup for a thicker sauce, a full cup for a thinner sauce) until simmering. Add the cream to the caramel sauce (reheat the caramel sauce if it cooled to the point of thickening.) Whisk the cream and caramel until combined then add the butter, whisk until melted then add 1-2 good pinches of the salt. Allow to cool slightly then drizzle of vanilla ice cream.
to make ahead: make sauce as directed allow to cool. Then transfer to a microwave safe container, cover and refrigerate. To reheat, place container, uncovered in the microwave and heat on high at :30 intervals until warm and liquified.
Join me for a trip into the salt marshes in France, in the region of Saint Gilles Croix de Vie. We’ll learn how salt is produced and harvested, and then it’s back to my kitchen where I will show you how to make a delicious salted caramel ice cream sauce!
SPECIAL THANKS:
To the Tourist office of Saint Gilles for arranging the visit to the salt marsh of Predevie. You can learn more about exciting places to visit in the area on their website! bit.ly/3ygWaHk
MORE INFO ON THE PREDEVIE SALT MARSH
bit.ly/3dofn4G
FOLLOW MARAIS SALANT DE PREDEVIE ON FACEBOOK
facebook.com/Marais.salant.predevie
WATCH ALL MY FRENCH VISITS HERE!
bit.ly/3PlEJhL
LINK TO CREPE VIDEO:
youtube.com/watch?v=f9pdUo8PwBw
SHOP THIS EPISODE! (Products inspired by my visit to the salt marsh! These links go to Amazon where I am compensated on products sold at no additional cost to the consumer)
SHOP PRODUCTS HERE: https://a.co/gS4hLlK
SALTED CARAMEL ICE CREAM SAUCE RECIPE
Serves 6
INGREDIENTS:
1 cup white sugar
1/2-1 cup heavy cream
1 Tbsp Unsalted Butter
1-2 good pinches fleur de sel salt (or coarse Kosher salt)
METHOD:
Add sugar to a high-profile saucepan. Heat on medium-high heat, until sugar begins to melt and turns amber brown. Swirling the pan as needed to distribute the heat. Once all the sugar has melted and you have a liquid caramel, set the pot aside and place it off the heat.
Warm the cream (1/2 cup for a thicker sauce, a full cup for a thinner sauce) until simmering. Add the cream to the caramel sauce (reheat the caramel sauce if it cooled to the point of thickening.) Whisk the cream and caramel until combined then add the butter, whisk until melted then add 1-2 good pinches of the salt. Allow to cool slightly then drizzle of vanilla ice cream.
to make ahead: make sauce as directed allow to cool. Then transfer to a microwave safe container, cover and refrigerate. To reheat, place container, uncovered in the microwave and heat on high at :30 intervals until warm and liquified.
