This roasted garlic butter is a brilliant, easy to make staple that we love having in our kitchen over the festive period.
Ingredients
- 600ml double cream
- 1 small bunch of fresh herb(s) of your choice (I used sage, tarragon and chives)
- 2 garlic bulbs
- Sea salt flakes to taste
- Olive oil, salt and black pepper to roast the garlic
Method
1. Pre-heat the oven to 180C. Cut off the tops of two heads of garlic (horizontally) to expose the tips of the cloves, discard the tops and place the heads on a sheet of foil. Drizzle with olive oil, a pinch of salt and black pepper and fully close the foil, creating a parcel with the garlic heads inside. Roast in the oven for 50 minutes and, once roasted, let it cool for 20 minutes before using.
2. Meanwhile, using a stand mixer or electric mixer, beat the double cream for several minutes until it is split and the water completely separated from the fat, creating a lump of butter (this tends to take c. 6 to 8mins, but it depends on the temperature of the cream and your kitchen).
3. Discard the liquid, transfer the butter onto a sieve and place it under cold running water. Using your hands, squeeze the butter to drain the remaining liquid and pat dry with a paper towel if desired to ensure all liquid is removed. Transfer the butter to a shallow bowl and set aside.
4. Finely chop the herbs and add it to the butter bowl alongside a generous pinch of sea salt flakes. Once the garlic is roasted and cooled, squeeze the bottoms of both heads to ooze out the roasted cloves onto the butter dish.
5. Use a fork to mash everything together until fully incorporated. Transfer the butter onto a baking paper and roll it up, twisting the ends to close it fully and creating a tube shape. Let it refrigerate for at least 2-3 hours before using.
6. Enjoy this wonderful butter in a variety of dishes, simply spread on fresh bread, toast, as a topping for steak, etc.
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