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Homemade butter with edible flowers

Review

4.5 (60)

Preparation

15 min

Difficulty

Easy
Homemade butter with edible flowers
15 min
Eggs and dairy
Breakfast
Vegetarian
Easy
French
Desserts

Description

Nothing like enjoying a good breakfast with the first rays of sunshine in spring. A slice of bread with this homemade butter with edible flowers is all that we need. Ok, and a good, strong coffee with milk, please.

 

Ingredients

Servings for 1

Double cream
1l
Clove of garlic
1
Tablespoon of parsley
1
Salt to taste

Preparation

1

Place the double cream in a bowl and whisk with a mixer until it breaks down. It is at this moment when fat separates from the whey.

2

Put fat in a colander and strain, using your hands to eliminates the remaining whey.

3

Wash under cold running water and strain again in the colander.

4

In a bowl, mix butter with salt, garlic and chopped parsley.

5

Place in a jar or, if you want, you can also use a round, rectangular or any other silicone mould to make it look better. It will also be easier to unmold.

6

Put in the refrigerator to release flavours for at least 12 hours. Decorate before serving with edible flowers. Use this delicious and different butter as part of your aperitive

Chef's tip

 If you don’t like garlic,
just remove it.
 

This butter is perfect to
use with your favourite combinations, like:
 

— Dry tomatoes + basil. 

— Orange zest + cinnamon 

— Coriander + lime zest 

— Thyme + rosemary 

If you want to shape the butter into a gold bar and don’t have a mould, you can use a Tetra Brick. Wash it, dry, and use it as a mould. 

With 1 litre of double
cream, you will have about 400 g of homemade butter.
  

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