A quick recipe for brown butter lovers: brown butter, chill, and whip into mousse. Nuttiness is enhanced by some additions, so put this on all the bread.
– 226g or 1 cup butter, unsalted two stick– 1 vanilla bean or 1-2 tsp pure vanilla extract– 2 tablespoons brown sugar dark or light– ½ teaspoon fine sea salt if using a different salt, start with ¼, taste it to see how much more you want to add– ½-1 teaspoon cinnamon optional
INGREDIENTS
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INSTRUCTION
Add the butter to a large shallow frying pan and heat it to medium low. If using a vanilla bean, scrape it and add it now.
STEP 1 .
If working in low light, too many scrapings in the pan make it hard to see how well the milk solids are browning.
STEP 2.
As it melts, stir and get the edges. After they turn golden brown (see video), stir to toast all the milk solids. Remove all brown bits from the pan and pour it into a heatproof bowl.
STEP 3.
Let it freeze for 30–45 minutes until most of it is solid and creamy. Beat butter until light and creamy with a hand mixer
STEP 4.
Adding remaining ingredients. So butter whips evenly, scrape the bowl as needed.
STEP 5.
Add 2 tablespoons of heavy cream and stir if the butter is thick and hard to spread. Refrigerate in airtight containers.