Raspberry butter
An unconventional but delicious way to use butter and raspberries. Perfect with hot miniature pancakes ('poffertjes') or in desserts and savoury dishes.
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Ingredients
|
150 |
g |
softened butter |
|
25 |
g |
ground freeze-dried raspberries |
|
15 |
g |
icing sugar |
Preparation method
- Beat the butter in a planet mixer until fluffy.
- Add the ground raspberries and the icing sugar and beat into a homogeneous mixture.
- Shape into a cube and set in the refrigerator to stiffen up.
- Cut off smaller cubes and store in the refrigerator.
Serving suggestions
- As butter on miniature or regular pancakes.
- As butter on sweet bread.
- As part of a dessert with French toast.
- As a flavour enhancer on baked fruit such as baked mango or caramelised pear.
- As a component in a dessert composition (see composition: raspberry poffertjes with raspberry butter and crème fraîche ice cream).