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Blackberry Butter

Blackberry Butter

20 servings of 1/4" slice

1 hour

1 cup The Perfect Purée Blackberry,  thawed
    • 2 tbsp. white wine vinegar
    • 1 cup unsalted butter, softened
    • 1/2 cup heavy whipping cream
    • 1/2 tsp. salt
    • 1/8 tsp. white pepper
Method:
1. In a small saucepot stir together Blackberry puree and vinegar.
2. Heat mixture to boiling; remove from heat. Cool to room temperature.
3. When blackberry mixture is completely cooled, whip butter on high speed of electric mixer for 4 to 5 minutes, until light and creamy. Beat blackberry mixture into butter until well blended.
4. In another bowl beat the whipping cream until stiff. Beat whipping cream into Blackberry mixture until well blended. Beat in salt and pepper; taste sauce for seasoning.
5. Roll mixture into a log; wrap in plastic wrap and chill until needed. To serve, cut into 1/4″ thick slices.
Flavor Twists:
This butter can be made with other flavors of The Perfect Purée of Napa Valley, such as Red Raspberry or Black Currant, or savory flavors such as Roasted Red Pepper.
Serving Suggestion:
Compound butters such as this one are perfect served on top of grilled poultry or fish, or presented with a basket of warm breads or popovers. Try this butter on a brunch table to accompany waffles, pancakes, or French toast.
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