prep
20 minutes
difficulty
Easy
preparation
20
minutes
difficulty
Easy
level
The best way to grate truffle is using a Microplane grater. You don't need to buy a fancy truffle slicer. Grating it exposes more surface area of the truffle.
We make our own butter using milk that has been inoculated with kefir (a live culture) - the butter is similar to the cultured butters that you find in Europe. If you wanted to, you could skip making the cultured butter and use about 200 g of the best-quality butter you can find, bring it to room temperature until it's soft, then fold through the truffle - there's no need to add salt if yours is already salted.
I like to keep it really simple and toss the truffle butter through homemade pasta (like this one) - and that's it, so the truffle flavour can really shine through.
Ingredients
- 500 ml (2 cups) pouring cream
- sea salt flakes
- finely grated black truffle, to taste
Makes 220 g
Instructions
Whisk the cream in an electric mixer until it separates into large yellow clumps of butter and a whey-like liquid. Pour through a sieve set over a bowl, discarding the whey.
Rinse the butter under cold water, massaging to remove any traces of buttermilk, as these will cause the butter to turn rancid more quickly.
Add salt and truffle to taste and massage to combine.
Place the butter in an airtight container and refrigerate until required. It will keep in the fridge for up to 2 weeks.
Rodney Dunn is the owner of The Agrarian Kitchen Cooking School & Farm, in Lachlan, Tasmania. This recipe is part of our story on What you can do with $15 worth of truffle. The writer travelled to The Agrarian Kitchen courtesy of AEG.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The best way to grate truffle is using a Microplane grater. You don't need to buy a fancy truffle slicer. Grating it exposes more surface area of the truffle.
We make our own butter using milk that has been inoculated with kefir (a live culture) - the butter is similar to the cultured butters that you find in Europe. If you wanted to, you could skip making the cultured butter and use about 200 g of the best-quality butter you can find, bring it to room temperature until it's soft, then fold through the truffle - there's no need to add salt if yours is already salted.
I like to keep it really simple and toss the truffle butter through homemade pasta (like this one) - and that's it, so the truffle flavour can really shine through.
