Gîte les Etoiles Walkers’ hostel · Moissac
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The gîte recipes

Two recipes from the gîte kitchen: a salted butter caramel and a bitter orange marmalade.

Collage de sept photos montrant des oranges coupées, des zestes râpés, un sachet de mousseline, des pépins et un pot de confiture d'orange.
In the gîte kitchen
Collage de photos montrant des pots de confiture, de la confiture orange dans un bocal et une fraise.
In the gîte kitchen
Collage de six photos montrant des pots de confiture maison sur une étagère, de la marmelade d'orange en cours de cuisson et en pot, et une boule à thé en forme de fraise.
In the gîte kitchen

Salted butter caramel

Ingredients

  • 250 g sugar
  • 10 cl water (optional)
  • 20 cl full-fat cream
  • 100 g lightly salted butter

Method

  1. Cook the sugar (with the water, if you use it) until it forms an amber caramel, between 170 and 180 °C.
  2. Add the hot cream, then the butter.
  3. Above 190 °C the caramel is overcooked.

Bitter orange marmalade

Ingredients

  • 800 g bitter oranges
  • 1.6 l water
  • 1.6 kg sugar

Method

  1. Put the seeds in a piece of gauze.
  2. Cook the fruit and the water for 2 h 30.
  3. Leave to rest, covered, until the next day.
  4. Add the sugar and cook for about an hour.
  5. Test the set, or stop cooking at 105 °C.
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