Truffle Butter

Ingredients

makes 250g

600ml Bannister Downs whipping cream
15 grams black truffle
5 grams Murray River sea salt

Leave the cream out in a cool dark place for twelve hours to ripen.

Place cream into a mixing bowl and whip until it separates. Pour through a fine sieve separating the butter from the butter milk. Ensure as much buttermilk as possible is drained off. Knead the butter in a bowl of ice water; refreshing the water regular. Continue the process until the water remains clear then pat dry. Fold through truffle and salt evenly. Then roll up in parchment paper. Store in the fridge for two days before use to ensure that the truffle has infused through.

Recipe courtesy of Restaurant Amuse co-owner and head chef, Hadleigh Troy
Produce supplied by CEO of Wine & Truffle Company, Gavin Booth and Truffle Dogs WA, Mel Booth

Facebook

The Land

From Paddock To Plate Agricultural Education ————————————————————- An important read in the The Land this week. As the young farmers themselves have pointed out, early education regarding many aspects of farming, food & fibre is essential to gaining inspiration and confidence to find their path in the Ag Industry. Now is the best time to provide our next generation of young agricultural leaders with Food Production & careers education through our From Paddock To Plate Schools Program! Visit our website http://www.frompaddocktoplate.com.au to sign up your school today! #frompaddocktoplate #feedyourmind #youngfarmers #schoolsprogram #agriculturaleducation

2 days ago

Twitter
  • No Tweets Available
Instagram