Checkerboard butter

Ingredients for 1 servings:

• 400 ml whipped cream, room temperature
• 20 g tomato paste
• 3 g sweet paprika powder
• 1 pinch of chili powder
• 10 g salt
• 3 cloves garlic, finely grated
• 1 pinch(s) pepper, white
• 1 pinch(s) black pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 40 minutes; Total time approx. 50 minutes

for a butter shaker, an eye-catcher on every buffet

To make the butter, don’t refrigerate the whipping cream for about 8 hours so it can mature before churning. Long-life cream works well. To make the red butter, put 200 ml of room-temperature cream, tomato puree, paprika powder, chili powder, half the salt, and black pepper into a butter shaker, then add the heavy-duty butter churning ball. Close the shaker and shake for about 1 to 2 minutes, until the cream has separated into butterfat and buttermilk. Drain the buttermilk. Remove the butter with a spatula and place it in a large bowl containing very cold water. Press the butter into a ball. Line a container (preferably square) with straight sides and a flat bottom with cling film. Add the ball of butter and smooth it out until the butter is evenly distributed. Chill for at least 20 minutes. For the white butter, put 200 ml of the room-temperature cream, the grated garlic, the remaining salt and the white pepper into the butter shaker and finally add the massive butter ball. Close the shaker and shake for about 1 to 2 minutes until the cream has separated into butterfat and buttermilk. Drain the buttermilk. Remove the butter with a spatula and place it in a large bowl with very cold water. Press the butter into a lump. Line a container (preferably square with straight sides and a flat bottom) with plastic wrap. Add the lump of butter and smooth it out until the butter is evenly distributed. Chill for at least 20 minutes. For the chessboard, cut the red and white butter, which have now solidified into solid sheets of butter, into equal-width strips of about 1 cm. Stack the strips next to each other and on top of each other, alternating colors, like a chessboard. Wrap the block of butter you have created in this way in plastic wrap and carefully press it together on all sides. Chill and serve. Not only does it taste great on bread, with grilled vegetables, or with boiled potatoes, it also looks great and is a real eye-catcher on any buffet.