Ingredients
0 portion(s)
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- 2 dried apricots
- 15 g pecan nuts
- 1 red chilli
- 1/2 cm piece fresh turmeric
- 30 g mango, ripe and aromatic
- 200 g fresh full fat cream
- 150 g ice cold water
Recipe's preparation
Place apricots, chilli and turmeric into mixing bowl and chop 10 seconds/speed 7.
Scrape down sides of bowl with spatula and repeat 10 seconds/speed 7.
Add pecan nuts and pulse with turbo button/1 second.
Scrape down sides of bowl.
Insert butterfly and add mango and cream.
Whip about 3 minutes/speed 4.
It depends a little bit on how fresh your cream is. The closer to the used by date, the less whipping is necessary!
Remove butterfly and strain buttermilk from butter using your basket as a strainer.
Add water and mix 10 seconds/speed 4. Again strain liquid from butter.
At this step you have a beautiful mango buttermilk with a little kick (the chilli). Nice to drink strait away
Strain as much liquid as possible from your butter. I find it helpful to position butter on a wooden chopping board and squeeze the liquid out with two wooden spatulas!
Here you are with a lovely Mango/Pecan/Chilli butter. Delicious on your home made chiabatta or any other bread.
Goes also very well with chicken.
Depending on your taste buds: Add some salt after straining the butter.
Accessories you need
-
Butterfly
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Simmering basket
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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