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Instant Churned Butter
Preparation info
- Makes about
8 ounces
- Difficulty
Easy
Appears in
By Ole Mouritsen and Klavs Styrbæk
Published 2017
Ingredients
2 cups 500 ml 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
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