Ingredients for: 2 croutons (there will be more butter left)
Preparation time: 35 minutes
Difficulty: Medium

INGREDIENTS

• • Fresh cream (500g with at least 35/38g fat per 100g);
  • Chives;
  • Salt;
  • Garlic and thyme paste.;
  • Whole wheat bread, 2 croutons;
  • Anchovy fillets in olive oil, 4.

PREPARATION

• Transfer the very cold cream in a planetary mixer, covering the basket with plastic wrap, and whip for at least 10-15 minutes.
• Initially the cream will whip, then it will disassemble and the fat part will separate from the buttermilk.
• Peel the thyme, gently sauté a garlic clove in a pan with the oil and more thyme, then crush it and make a paste.
• Once completely separated, put the butter in a clean dish towel, squeezing it out and removing as much of the remaining buttermilk as possible.
• Add the garlic and thyme, mixing and putting everything together and then wash it in an ice and water bath, lowering the temperature and crystallizing the fats.
• Place it back in a mold and once crystallized, slide out and serve the bread crouton with the freshly made flavoured butter and 2 anchovy fillets on top.