Best Fairy Butter Floral Butter With Rose Or Orange Blossom Water Recipes
ENCHANTED FAIRY BUTTER
Posting for ZWT British Found in a compilation of old British recipes that goes with scones, with tea cakes , anything you would put sweetened whipped cream on Cook time is chill time
Provided by Boo Chef in West Te
Categories European
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 4
Steps:
- Cream the butter and sugar, beat in the egg-yolks and chosen flavouring. Pass through a fine hair sieve, chill, pile into a bowl and pass with the appropriate dish.
Nutrition Facts : Calories 59.1, Fat 2, SaturatedFat 0.6, Cholesterol 79.5, Sodium 23.3, Carbohydrate 7.9, Sugar 7.7, Protein 2.4
FAIRY BUTTER W/ ORANGE BLOSSOM WATER
This simple dessert sauce makes a tasty accompaniment to gingerbread-either dotted onto the surface before serving or passed around at the table. Serve with hot scones, pancakes, griddle cakes, toast, crumpets, tea cakes, etc.
Provided by Melanie Campbell
Categories Other Sauces
Time 30m
Number Of Ingredients 5
Steps:
- 1. Mash the egg yolks with the orange-flower water. Add the sugar, and mix to a smooth paste.
- 2. Work in the butter until the mixture is smooth, and set aside in a cool place for 2 to 3 hours.
- 3. Press the butter through a strainer into a small serving bowl. Store in an airtight container in the refrigerator for up to 3 days.
FAIRY BUTTER - FLORAL BUTTER WITH ROSE OR ORANGE BLOSSOM WATER
This is SUCH a wonderful old recipe! Fresh butter is mixed with floral scented waters, such as rose water or orange blossom water and is delicious as an alternative to clotted cream, especially when spread on freshly made scones. It is also wonderful with all types of griddle cakes, crumpets and traditional tea cakes and breads. This floral butter dates back to the 18th Century and is featured in Mrs Beeton's Book of Household Management, as well as numerous other historical cookbooks. This recipe adapts well to modern cooking - and would make a stunning feature at any Victorian style Ladies' afternoon tea party or even a little girl's birthday party. Serve this with pancakes for breakfast or brunch, the possibilities are endless!
Provided by French Tart
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pound the cooked egg yolks with the floral water, (rose water or orange blossom water) and the icing sugar. Make a fine paste with all of the ingredients.
- Add the egg yolk mixture with the softened butter and mix thoroughly. When it is well mixed and smooth, allow the butter to firm up in a cool place or the fridge.
- Take the block of firm fairy butter and push it through a sieve, so that the little "fairy" pieces of butter fall in a loose heap on to a pretty serving plate. I have also used a tea strainer; it is smaller and easy to use. If you are making a large batch, you can also use a potato ricer.
- Serve the Fairy Butter in a pretty dish and serve with hot scones, pancakes, griddle cakes, toast, crumpets, traditional tea cakes and loaves.
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