Brown butter crumble

A really easy way to add the characteristic nutty flavour of beurre noisette to a composition.

Makes 200g.

Brown butter crumble

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powdered milk

Preparation method

  • Melt the butter in a saucepan.
  • Add the milk powder while stirring.
  • Cook the milk powder in the butter while stirring continuously, so that it becomes a lovely shade of brown just like the beurre noisette.
  • In the meantime, set a sieve ready and sieve the milk bits as soon as they're done. Catch the fat of the butter in pan or plastic container to use for something else.
  • Spread the milk bits out over kitchen towel or a cloth, so that they can cool down quickly and the excess fat can be drained off.
  • Store the crumble in a cool and dark place.

Serving suggestions

  • Delicious in a dessert with black salsify, lemon, and bay leaf.
  • Beautiful served with tomato, Parmesan cheese, and gnocchi.
  • Use the fat from the butter to cook fish and fennel and thyme sous vide.

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