110g
Velvety and rich yet zesty. Infused with bright, citrus oil from freshly grated zest and finished off with a thin and shattering citrus glaze.
Our version uses French AOP butter from Isigny Ste-Mère and adopt a higher butter ratio for added richness. Moist, velvety and deeply satisfying in each bite.
WHAT IS SPECIAL ABOUT ISIGNY STE-MÈRE BUTTER?
UNIQUE TERROIR
Milk was sourced specifically from fertile clay valley located near the sea (the Baie Des Veys). Those pastures are mineral-rich, marshy, lush grasslands that are incredibly rich in minerals and carotene which is essential in producing rich, full-bodied butters.
STRICT PROTECTION OF AOP LABEL
“AOP” stands for “Appellation d’ Origine Protégée” which translates to protected designation of origin
Its AOP status ensure controlled origin and require butters to be made using traditional methods without chemical additives/stabilisers.
LONG MATURATION PROCESS
The cream undergoes a long maturation process for at least 16-18 hours. Lactic culture are added to ferment the cream, enhancing its complexity.
The extra fermentation allows the fat molecules to develop its hazelnut and sweet cream aroma, resulting in a butter which is deeply rich, sweet, hazelnut-forward with a very subtle, natural lactic tanginess.
110g
Velvety and rich yet zesty. Infused with bright, citrus oil from freshly grated zest and finished off with a thin and shattering citrus glaze.
Our version uses French AOP butter from Isigny Ste-Mère and adopt a higher butter ratio for added richness. Moist, velvety and deeply satisfying in each bite.
WHAT IS SPECIAL ABOUT ISIGNY STE-MÈRE BUTTER?
UNIQUE TERROIR
Milk was sourced specifically from fertile clay valley located near the sea (the Baie Des Veys). Those pastures are mineral-rich, marshy, lush grasslands that are incredibly rich in minerals and carotene which is essential in producing rich, full-bodied butters.
STRICT PROTECTION OF AOP LABEL
“AOP” stands for “Appellation d’ Origine Protégée” which translates to protected designation of origin
Its AOP status ensure controlled origin and require butters to be made using traditional methods without chemical additives/stabilisers.
LONG MATURATION PROCESS
The cream undergoes a long maturation process for at least 16-18 hours. Lactic culture are added to ferment the cream, enhancing its complexity.
The extra fermentation allows the fat molecules to develop its hazelnut and sweet cream aroma, resulting in a butter which is deeply rich, sweet, hazelnut-forward with a very subtle, natural lactic tanginess.
Flour
Sugar
Salt
Raising agents
Butter
Eggs
Lemon
Simply enjoy on its own or pair with mascarpone with some EVOO topped off with some freshly grated citrus zest.
Best served warm. Gently warm at 180 degree Celsius oven 3 - 4 minutes.
