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.
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