Photo: Salicyna, CC BY-SA 4.0 · source
Other · From Bladwijzer
Rose butter
- Makes: ± 150 g
- Time: 15 min + 1 hr chilling
- From: Burnet rose
Ingredients
- 125 g soft, unsalted butter
- 1 large handful of petals (± 10 g), finely chopped
- 1 tsp honey
- 1 pinch of salt
Method
- Shake the petals, pat them dry and chop them finely.
- Beat the soft butter with the honey and salt until smooth.
- Fold in the petals.
- Roll the butter into a log in baking paper, or spoon it into a small dish.
- Chill for at least 1 hour in the fridge so that the flavour infuses.
Storing: A week in the fridge, or 3 months in the freezer. Lovely on fresh bread, scones or warm new potatoes.