484
CARROT AND GINGER, OLD-FASHIONED MUSTARD AND RASPBERRY BUTTER
BY STEPHANE PITRE
BUTTER OF EUROPE
Serves 1 | Prep/cooking 30min
CARROT AND GINGER BUTTER |
INGREDIENTS |
- ½ litre carrot juice
- 250g softened butter
- 50g pickled pink ginger
- 10g pink peppercorns
- Ground Guérande salt
PREPARATION |
- Grind the pink peppercorns in a mortar and set aside
- Reduce the carrot juice until it has a syrupy consistency
- Drain the pink pickled ginger strips
- Mix all the ingredients with the softened butter
- Add the ground Guérande salt and form the butter into the shape you want
- Keep it in the refrigerator
OLD-FASHIONED MUSTARD BUTTER |
INGREDIENTS |
- 250g softened butter
- 15g old-fashioned strong mustard
PREPARATION |
- In a suitable container
- Mix the softened butter and mustard until you obtain a smooth, homogeneous texture
- Create the shape you want and keep it in the refrigerator.
RASPBERRY BUTTER |
INGREDIENTS |
- 250g softened butter
- 200g raspberries
- 4g salt
PREPARATION |
- Spread the raspberries on a baking sheet covered with parchment paper and then dehydrate them in a preheated oven at 70°C for 3 hours
- In a suitable container, mix the softened butter, raspberries and salt until you obtain an even, homogeneous texture
- Form into the desired shape and store in the refrigerator