Instant Churned Butter

Name: Instant Churned Butter
Yield: Makes about 8 ounces (225 g)
Ingredients: Dried seaweed—for example, dulse—or other taste additives, such as herbs; Dried seaweed—for example, dulse—or other taste additives, such as herbs; Dried seaweed—for example, dulse—or other taste additives, such as herbs; Salt; 1 cup (250 ml) organic 38% crème fraîche; 2 cups (500 ml) organic 38% cream

Preparation info

Makes about
8
ounces

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Ingredients

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

Gluten-free
Vegetarian

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