Honey & Chai Spiced Butter

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Recipe's preparation

Infusing Cream

Place cinnamon sticks, ground ginger, star anise, nutmeg, cloves and cardamom seeds into mixing bowl and mill 2 min/speed 9.

 

Add pure cream to a measuring jug or bowl and add milled spices plus vanilla extract, stir to combine.

 

Cover jug/bowl and refrigerated for at least 12 hours to infuse cream.

Making Butter

Insert TM basket into mixing bowl, pour infused cream into bowl and strain.  Remove TM basket (use spatula to help remove basket).

Note you will still see some spices in the cream..

Clean TM basket.

Make butter according to method in Thermomix Everyday Cookbook ie

 

Insert butterfly. (if you find it difficult to insert butterfly with cream in mixing bowl, remove cream, insert butterfly and add cream again).

Whip 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly.

Using the TM basket, strain liquids from solids, reserving the buttermilk (liquid portion) for later use if desired.

Place water and butter solids into mixing bowl and mix 5-10 sec/speed 4.  Liquid and solids should again, separate.

 

Using the TM basket, strain liquids from solids a second time, so that only butter remains.  Squeeze as much liquid out of butter as possible.

Wash butter a second time using 500g chilled water for butter that stays fresher longer.

Flavouring Butter

Add the Chai Spiced butter to the mixing bowl.  Add honey and salt, mix 20-30 sec/speed 4.

Note if any further water separates from the butter, strain agian.

Variations

Use maple syrup, rice malt syrup or agave inplace of pure honey.

Mix through a tablespoon of light olive oil (when adding honey) to make the butter spread easier.