…made with cream from Erdhof Seewalde (pasteurised).
David Peacock’s cows (Angler Rotvieh) are giving the cream for this beautiful butter which has a wonderful aroma and taste.
This butter is produced by us in Nobelhart and varies from season to season, depending on the cow’s food.
At the moment this is a 2022 summer butter.
1.5 eggs (we like Erdhof Seewalde eggs best!)
40g organic sugar
Have it pure on sourdough bread… or turn it into a magnificent French buttercream and add sliced rhubarb and cherry blossom sugar for a superb dessert.
Whip sugar and eggs over a water bath until the temperature reaches 80°C. Whip it again once it’s cooled down.
Allow the butter to soften at room temperature, then whip. Mix the butter and sugar/egg mixture.