Taking this clean palate and adding some springtime inspiration with freshly grated radish from the garden was like having magic spread on top of humble water crackers.
2 cups heavy cream
¼ tsp kosher salt
Add the cream to a food processor and process for 10 minutes. Strain off the and discard the remaining liquid. Remove the butter from the processor bowl, and place it into a mixing bowl, stir in the salt until totally combined. Now, scoop & smoosh the butter into a pretty bowl.
~~~ Radish Addition~~~
6-8 fresh radishes, washed, stems removed
8 ounces fresh butter, room temperature
*A little bit of flaky sea salt ~ to taste!
Finely chopped fresh chives ~ for garnish.
Grate the radish on a box grater. Place the flesh of the radish into a fine mesh strainer and press gently to extract as much water as possible. You can also wrap the flesh inside a couple of paper towels and gently squeeze the water out.
Stir the radish into the butter until evenly incorporated.
*Sprinkle in some extra salt if you wish. I would recommend sea salt at this point; it has a better finishing flavor than kosher salt.
I spread a generous layer of radish butter on top of the water crackers. Then I sprinkled a little confetti of finely chopped chives.
This butter will last in an airtight container in the refrigerator for 2-4 days.