Salted nut butter with smoky flavor

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

650 g di burro
7 g di fleur de sel affumicato
0,5 g di aroma di fumo

Recipe preparation

(1) Melt the butter in a pan and allow it to gradually take on a nutty flavor. The butter should take on a relatively intense nutty flavor and also some color (but do not burn!). Then pour into a pacotizing® beaker (without straining) and leave to cool and set at room temperature. Add smoked sea salt (and a little more smoke flavoring if necessary). Now whip once with the Coupe Set knife and smooth the surface.
(2) Seal with a lid, label and freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® with overpressure.