Homemade butter with edible flowers
Review
4.5 (60)Preparation
15 minDifficulty
Easy
Eggs and dairy
Breakfast
Vegetarian
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
Preparation
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.
Put fat in a colander and strain, using your hands to eliminates the remaining whey.
Wash under cold running water and strain again in the colander.
In a bowl, mix butter with salt, garlic and chopped parsley.
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.
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
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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