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Fairy butter
Preparation info
- makes about
100 g
- Difficulty
Easy
Appears in
Published 2012
I suggest this traditional eighteenth-century recipe as an alternative to clotted cream when you are serving warm scones for tea. It is also good with griddle cakes, crumpets and other similarly nostalgic tea breads.
Ingredients
- yolks of
2 1 tablespoon 1
Method
Pound the egg yolks with the liquid and the icing sugar, then mix them thoroughly with the butter. When well mixed, let the butter firm up slightly in the refrigerator and then push it through a sieve onto a small plate, letting it fall loosely in a heap.
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