It's quite hard to find Raspberry Butter in the grocery store, instead you can easily make your own! Raspberry Butter Recipe Ingredients 225 g (1 cup / 2 sticks) unsalted butter, room temperature 100 g frozen or fresh raspberries 2-3 tbsp honey 1-2 tsp lemon juice 1/2 tsp vanilla extract (optional) Pinch of sea salt (optional) Directions Prepare the raspberry compote Place honey, raspberries and lemon juice in a small pan over medium heat. Bring to a simmer, let raspberries release their juices and collapse. Blend with a hand blender or mash with a fork until smooth. Allow the mixture to thicken, then strain with a sieve to remove seeds. Let it cool to room temperature. Whip the butter Place softened butter in a mixing bowl or a blender. Beat on medium speed for 2-3 minutes until light and fluffy, scraping the sides with a spatula. Combine Add the cooled raspberry compote to the whipped butter, with a pinch of sea salt and vanilla if using. Mix on medium speed for 1-2 minutes until fluffy and uniformly pink, scraping the sides with a spatula. Shape and chill Spoon the mixture onto a sheet of parchment paper or plastic wrap. Form into a log, roll tightly and refrigerate for 1-2 hours until firm. Storage Keep the log of butter in the fridge for 2-3 weeks, or until original butter's expiry date, and in the freezer for up to 3 months.

a geração spotify nunca vai saber o prazer que era conseguir um desses aqui 🥹

Pour 500 000€, mais vous pourriez rester 2 mois entiers sans quitter la maison, sans voir d’amis et sans aucune sorte de sortie ?

Tarte pistache framboise ! 👩🏻‍🍳💚❤️ Rien de bien original en soi, mais c'est tellement bon !

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