Gastronomixs

Raspberry butter

An unconventional but delicious way to use butter and raspberries. Perfect with hot miniature pancakes ('poffertjes') or in desserts and savoury dishes.

Raspberry butter

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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).

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