- cream 33% - 400 milliliters
- salt - To taste
1. Pour the cream into a bowl and beat it with a mixer at high speed for 10 minutes. 2. When the liquid is broken off from whipped cream, drain and whisk for another 3-5 minutes. 3. Reconnect the resulting liquid and whisk for 2 more minutes. At this stage, the oil should become dense. 4. Using a spoon, collect the oil in a lump and let it stand, so that the liquid separates again. 5. Place oil on parchment paper and knead it. Salt and fold in half. Stretch and fold again in half. Repeat several times to allow the oil to mix well with the salt and a little more liquid. At this stage in the oil you can add spices and herbs if desired.
Servings: 3-4