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Corn Juice Honey Butter
Sauce

Corn Juice Honey Butter

30 minPour 8Nutri-Score D€€
par @ireneykchoi3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • heavy cream (cold, for churning into butter)Produits laitiers500 ml
  • corn (kernels cut off the cob, blended into a paste)Fruits et légumes2 morceaux
  • vanilla bean pasteÉpicerie5 ml
  • honeyÉpicerie60 ml
  • saltÉpices3 g
  • bread (sliced and toasted, for serving)Boulangerie4 morceaux

par portion

Nutrition

255kcal

Glucides
11 g
Protéines
2 g
Lipides
23 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Fouet
  • Blender
  • jar ×4

pas à pas

Préparation

  1. Churn the butter

    • Pour the cold heavy cream into a jar and seal it.
    • Shake and agitate continuously until the cream separates into butter and buttermilk.
    • Keep going until the butter forms a solid mass.
    Étape 1

  2. Drain the buttermilk

    • Pour off the buttermilk and keep the solid butter.
    • Rinse the butter in cold water and press out any remaining liquid.
    Étape 2

  3. Make the corn paste

    • Blend the corn kernels into a smooth paste.
    • Add the vanilla bean paste and blend again.
    Étape 3

  4. Whip the honey butter

    • Add the butter, honey and salt to the corn paste.
    • Whip everything together until smooth and fluffy.
    Étape 4

  5. Serve

    • Spread the corn juice honey butter on toasted bread.
    • Finish with a pinch of salt and a drizzle of extra honey.
    • Spoon into small jars to give away.
    Étape 5
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