How to Make Gorse Scented Butter
I’ve always considered myself an artist rather than a scientist, and heaven help me if I had to make cakes for a living; I’m far too much of a slow, pondering and inventive cook to make any money from it.
I do have some successes though, and some happy accidents along the way. I also love to share what I learn, how to do it (and how not to). On that note… I set out to create a gorse infused cream and this happened.
And it was rather good, so I thought I’d share the process (and I’ll share the final recipe another time too). If you’ve ever whisked cream too much, butter is what happens – it’s science, though what you do with it decides whether it is art or not.
How to Make Gorse Flower Butter
Perfect for lathering on fish dishes, on hot toast, or mix with icing sugar and use as a filling or topping on cakes.
75g fresh gorse flowers
200ml double cream
Place the gorse flowers in a small saucepan and pour over the cream. Stir and bring to a slow simmer over a low heat, take off the heat, cover and leaving to cool completely before straining through a fine sieve or muslin cloth.
When the cream is cooled, using an electric whisk, beat the cream until it starts to clot and continue until the cream starts to separate (into buttermilk and butter). You can strain off the buttermilk and use in cakes or bread (that’s another one for me to try).
And that’s it. You have made gorse flavoured butter. If you want to make it into butter icing, weigh the butter and mix the same amount in weight of sieved icing sugar, blend well and smother the tops or middle of cakes.