Fairy Butter - Floral Butter With Rose or Orange Blossom Water

Recipe by French Tart
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cooked egg yolks, from hard boiled eggs
  • 1
    tablespoon rose water or 1 tablespoon orange blossom water
  • 1
    tablespoon icing sugar (confectioner's sugar)
  • 2
    ounces fresh organic butter, unsalted
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DIRECTIONS

  • Pound the cooked egg yolks with the floral water, (rose water or orange blossom water) and the icing sugar. Make a fine paste with all of the ingredients.
  • Add the egg yolk mixture with the softened butter and mix thoroughly. When it is well mixed and smooth, allow the butter to firm up in a cool place or the fridge.
  • Take the block of firm fairy butter and push it through a sieve, so that the little "fairy" pieces of butter fall in a loose heap on to a pretty serving plate. I have also used a tea strainer; it is smaller and easy to use. If you are making a large batch, you can also use a potato ricer.
  • Serve the Fairy Butter in a pretty dish and serve with hot scones, pancakes, griddle cakes, toast, crumpets, traditional tea cakes and loaves.
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