Ingredients
Brandy butter
- 250 grams raw sugar
- 600 grams whipping cream
- 500 grams chilled water
- 80 grams brandy
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill raw sugar in mixing bowl for 10 sec, speed 10 remove from jug and save for later.
Place butterfly, add whipping cream and whip 1-3 min, speed 4, or until solids and liquids have separated.
Strain buttermilk from butter solids.
Remove butterfly from mixing bowl.
Return butter solids to mixing bowl, add water and mix 5-10 sec, speed 4.
Strain water from butter and squeeze as much water from the butter as possible so only butter remains.
Replace butterfly and return butter to mixing bowl, add reserved sugar and mix 30 sec, speed 4, until light and fluffy.
With butterfly rotating on speed 4 and MC in place, gradually pour brandy onto mixing bowl lid, mix for approximately 30 sec until combined.
Remove Brandy Butter from mixing bowl and refrigerate for 2 hours until firm.
Perfect for slathering over fruit mince pies and Christmas pudding.
Method
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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