ブルスケッタ（鶏レバーのブルスケッタ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 50minutes
Homemade butter｜Recipe written by Nino's Home
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Ingredients
- Fresh cream : 500g
- 氷水 : 適量
Time required
10minutes
Procedure
-
1)
Whisk cream
00:11
Put the cream in a bowl and whisk until it becomes buttery.
-
2)
Knead the butter
01:19
Drain the water from 1 and put it in ice water and knead it for 3 to 5 minutes until it becomes smooth.
-
3)
Finish
13:11
Wrap it in a cooking sheet, shape it, and leave it in the refrigerator for 1 hour to complete.
Point
・ When kneading, it is advisable to replace the ice water several times.
-You may put it in a storage container instead of a cooking sheet.
・ If you like, it is recommended to add salt.
・ Adjust the amount of fresh cream to your liking.
・ When kneading butter, it is recommended to wear rubber gloves.
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