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Burro alla birra e senape in grani
Lasciar ammorbidire il burro a temperatura ambiente e lavorarlo con la senape e il sale, aggiungere gradualmente la birra montando con una frusta, fino a ottenere un composto cremoso e spumoso. Versare in un portaburro o avvolgere in pellicola trasparente e rassodare in frigorifero (circa 30 minuti).
Burro rosso alla polvere di lamponi
Lasciar ammorbidire il burro a temperatura ambiente e lavorarlo con la polvere di lamponi, il sale, il pepe macinato, aggiungere gradualmente l'aceto e il Campari montando con una frusta, fino a ottenere un composto cremoso e spumoso. Versare in un portaburro o avvolgere in pellicola trasparente e rassodare in frigorifero (circa 30 minuti).
Burro verde al Mojito (lime e menta)
Lasciar ammorbidire il burro a temperatura ambiente. Mixarlo con la menta, la scorza grattugiata del lime e il sale. Unire qualche goccia di succo e il rum (facoltativo). Amalgamare fino ad ottenere un composto omogeneo. Versare in un portaburro o avvolgere in pellicola trasparente e rassodare in frigorifero (circa 30 minuti).
Burro aromatizzato in tre gusti
RSI Food 15.08.2017, 21:00
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