Truffle Smoked Butter
Creamy butter with intense truffle fragrance and delicate cold-smoke aroma, perfect for refining pasta or risotto.
Ingredients(for 0.5 kg)
Instructions
Preparation
2 Std.Allow butter to soften at room temperature for 2 hours and place it in a flat heat-resistant dish to expose as large a surface area as possible to the smoke.
Prepare smoker
15 Min.Set smoker with cold smoke generator and beech chips to a maximum of 20°C. Place a tray of ice cubes under the grate to keep the temperature stable.
Smoking
2-3 Std.Cold smoke the butter for 2 to 3 hours, gently stirring the surface every 45 minutes so all layers absorb smoke aromas evenly.
Finishing
10 Min.Remove smoked butter from the smoker, fold in truffle oil and shaved truffle, season with sea salt flakes and roll into a log in parchment paper.
Chilling
4 Std.Allow the butter log to firm up in the refrigerator for at least 4 hours so all aromas can meld together. Keeps for up to 2 weeks in the fridge.
Pro Tip
Stir in truffle oil only after smoking, as elevated temperatures would immediately destroy the volatile truffle aroma.
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