Friday, 7 September 2012

Homemade raspberry butter

 
Say what you like about the health benefits of alternative butter spreads they just don't taste the same. I might love to develop new exciting and elaborate recipes but my go to comfort food is still hot toast smothered in butter. Add to that a cup of tea and something fun to read and I have found pure bliss. So why make a flavoured butter when butter in its purist form makes me so happy? Well in addition to being a fan of butter I am also a fan of gilding the lily. This is a beautiful flavour that can be melted onto toast, English muffins, waffles, warm muffins, pancakes...... I could go on but I think you get the idea. 

Indulge yourself with raspberry butter and have a bliss moment all of your own.

 
you will need;

150g unsalted butter
80g fresh raspberries

method;
  1. Push the raspberries through a sieve to remove all of the seeds and rough bits so that you can keep a smooth butter consistency.
  2. Beat the sieved raspberries and butter together until fully mixed together. 
  3. Keep in the fridge for up to a week.
Take Care 
Nicolette xo




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