Seeded Butter

• ½ cup plus 2 tbsp (150 g) butter

In our restaurant, we mix the butter at room temperature and roll it in plastic wrap to firm up in the fridge. Then we precut the slices and keep them in a bowl of ice water until we need them, so they don’t stick together. You could use this method for slicing, or simply pack the butter in ramekins covered with plastic wrap.