Serves 1
Directions
- 1Place a bit of butter in a pan and get that on medium-low heat for about 4 to 5 minutes.
- 2Once melted, continue to cook it until you get a nutty smell and a nice deep golden color.
- 3Pour it into a glass and let it set to room temperature, to a nice soft butter.
- 4For the cream, put honey or glucose in a pan and pour over the double or heavy cream.
- 5Put that on a medium heat, stirring occasionally until it's gently simmering.
- 6When it is hot, pour that over a jug of chopped milk chocolate.
- 7Let it sit for a couple of minutes and blend it until smooth.
- 8Weigh the brown butter and add it into the milk chocolate and blend.
- 9Pour that into a small bowl and stir through a good pinch of flaky sea salt.
- 10Cover it directly on the surface and get it in the fridge to chill.
- 11When the cream has set, use a hand whisk to whip it until we have a nice medium stiff peak.
Ingredients
- bit butter
- honey
- glucose
- double or heavy cream
- chopped milk chocolate
- brown butter
- pinch flaky sea salt
Equipment
panglassjugblenderbowlhand whiskpiping bag
Tips
- Do not skip the flaky sea salt.
- Do not overwhip it, if you overwhip it disaster.
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