Ingredients
Spice
- 2-3 tbsp Szechuan Peppers
Butter
- 600 g full fat cream
- 500 g chilled water
- 2 - 3 tbsp coconut sugar or rapradurra sugar
Accessories you need
-
Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place szechuan pepper in TM mixing bowl and dry roast 8 min / 100C / speed 1. They will begin to pop and become aromatic. Leave to cool down.
When the spice has cooled down, place spices in Cream.
Strain cream through a fine sieve to remove the spices. Place cream into Thermomix bowl with a butterfly inserted. Whip 1 - 3 mins / speed 4, until solids and liquids have separated. Remove butterfly.
Using the TM basket, strain liquids from solids, reserving the spiced buttermilk (liquid portion) to make pancakes, scones,breads etc.
Add water into mixing bowl with butter solids and mix 5 - 10 secs / speed 4. This is to clean the butter from any butter milk.
Using a TM basket, strain liquids from solids a second time, so that only butter remains. Squeeze as much liquid out. Add coconut or rapradura sugar mix 5 - 10 secs / speed 4. and mold to desired shape, and refrigerate.
Spice
Making Butter
Tip
Try both sugars you will see that the two sugars have their own unique taste and texture. Add to your prefernce of sweetness.
Szechuan spice is aromatic and not spicy in dairy infusions.
Try on taosting on bread, allow the sugar to caramalise to give the top a slight crunch.
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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