Miso Brown Butter Spread
This butter will add an amazing depth of flavour to all cakes or biscuits - or you can spread it on pancakes/waffles. You can even eat it straight from the jar!
Ingredients
- 300 g double cream
- 300 g unsalted butter
- 75 g light olive oil
- 200 g miso (a sweet white miso gives a sweeter taste; whilst a darker aged one will give one with a deeper flavour)
- 75 g water
- 5 g lecithin
Instructions
- Gently boil the double cream until most of the water has evaporated and the cream begins to change colour.
- Add the butter and continue to boil, stirring frequently. It will look as though it has curdled, but don't worry - this is normal!
- When the butter begins to change remove from the heat and transfer to a heatproof bowl to cool.
- Whilst the butter is cooling, add the miso, water and lecithin to a blender and blend until smooth. With the blender still running, slowly pour the oil into the mixture.
- When the butter has cooled, slowly add the butter mixture to the running blender, ensuring all solids are transferred across too.
- You can now transfer the mixture to a freezer for long term storage or whip it with a hand mixer to produce a fluffy pale mixture - which can be used straight away or stored in a fridge for a few weeks.
