Flower and Herb Butter

Ingredients

570ml heavy cream (38% fat content)

Cold water

For the Garnish

1 sprig each of thyme, dill and flat-leaf parsley leaves (roughly torn)

1 green onion, bias sliced

3 tbsp edible flower petals of your choice

1/2 tsp flake sea salt

1/4 tsp toasted and cracked coriander seeds

Pinch of cracked red peppercorns

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METHOD

Pour cream into the bowl of your stand mixer with whip attached. Begin beating cream at Speed 1, gradually increasing to Speed 10 as the mixture thickens.

After several minutes, whipped cream will form. Continue mixing. After several more minutes, the fat solids will separate from the liquids, and you’ll see clumps of butter fat begin to form, leaving liquid buttermilk in the bottom of the bowl. If liquid begins to splatter, use a pouring shield or lay a small towel over the top of the stand mixer.

Strain fat solids from the buttermilk using a fine mesh strainer or cheesecloth over a bowl to catch the buttermilk. Return fat solids to the stand mixer bowl without the buttermilk and whip at Speed 10 again. You may be able to squeeze a bit more buttermilk out.

Scrape butter out of the whip and place in the strainer. Pour cold water over butter to rinse away any remaining buttermilk. Discard water and rinse butter twice more. You now have spreadable, unsalted butter ready to be garnished.

Tear herb leaves and flower petals into small bite size pieces. Remove any stalks and sepals. You don’t want a whole mouthful of a flower in your butter.

Spread butter on a tray and sprinkle with flowers, herbs and flavours. You can now spread this on bread or crackers.