In this recipe, the cream is "whipped" in a food processor until soft peaks form. You could also whip the cream with a handheld balloon whisk or an electric mixer, whichever method you prefer. The cream is then seasoned simply with garlic, salt, and pepper. You can use it as a savory topping for soups and stews, or anytime when you might finish a dish with a drizzle of cream.
- 200 milliliters cream
- 1 teaspoon garlic
- salt (to taste)
- Place the cream in a food processor.
- Mix on maximum speed until the cream is the texture and color of butter.
- Remove the butter from the food processor, being careful to drain the buttermilk.
- Place the drained butter in a bowl and season with salt and garlic and pepper mix.