Espelette Pepper Butter

Pour the whipping cream in the stand mixer bowl.

Start beating at low speed to avoid splatter..

... then increase the speed.

You will soon get to the whipped cream stage.

Continue beating.

The cream should start to curdle and take a yellow shade. Reduce the speed as everything is going to go fast from there and we want to avoid buttermilk splatter.

The butter fat should start separating from the buttermilk. When the butter fat starts clumping around the wire whisk, stop the mixer.

Place a fine sieve over a mixing bowl.

Line the sieve with a cheese cloth.

Place the butter in the sieve...

.. and pour the buttermilk as well.

Empty the bowl into the sieve.

Grab the sides of the cloth...

... and squeeze...

... to extract all the buttermilk.

Our home-made plain butter is ready!

For this recipe we got 355 grams of butter with 1 litre whipping cream. For one kilo of butter, use 3 litres of whipping cream.

Add the salt blend with Espelette pepper...

... and adjust if needed.

The amount used in this recipe can vary according to taste.

Combine with a spatula until fully incorporated...

... and homogeneous.

The butter is now ready.

Fill the cavities of a silicone cannelé mould.

Using a small palette knife, press the butter to make it compact.

Even the surface with a scraper...

... and store in the fridge until firm.

Gently release the butter portions from the mould, then reserve in the fridge until ready to serve.