Ole Mouritsen, Klavs Styrbæk

Instant Churned Butter

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Preparation info
  • Makes about

    8 ounces

    • Difficulty

      Easy

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About

Ingredients

  • 2 cups (500 ml) organic 38% cream
  • 1 cup (250

Method

  • Mix together the cream and crème fraîche and leave them at room temperature for 1–1½ hours.
  • Chill the mixture to 50°F (10°C), then whip at the highest speed until it starts to clot. Sieve the mixture. Season with salt.
  • Finely chop the seaweed, herbs, or other additives and mix into the butter thoroughly.
  • Pipe the butter into a dish or shape it