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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.
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.
Place the soft butter in a mixing bowl.
Add the fleur de sel (3 grams for 100 grams of butter).
Using the Microplane Classic grater)...
... grate half a fresh truffle over the butter.
Combine with a spatula...
... until incorporated and homogeneous.
Using a small metallic cranked spatula, fill the cavities of a silicone mould with Christmas shapes. Press the butter to make it compact...
... and even the surface.
The result should be as shown in the photo. Reserve in the fridge...
... until set.
Carefully release the butter portions from the mould...
... pushing them out one by one.
Reserve in the fridge until ready to serve.
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