Making homemade orange rose butter has become one of my favourite spring baking traditions. These fragrant first signs spring definitely recharges my foraging winter blues. The delegate petals of the wild rose pair oh so beautifully with citrus notes of orange. The perfect way to welcome a change of season.
This butter is best paired over a freshly toasted piece of bread, drizzled with just the perfect amount of honey.
Orange Rose Butter
500 ml whipping cream
petals from ~ 15 wild roses
zest of one orange
pinch of salt
Place the whipping cream in a food processor and blend until the butter solids separate from the milk (forming buttermilk). Strain the butter out using a fine mesh sieve and rinse under cold water under it runs clear. Using a spatula or cheese cloth, squeeze as much of the liquid from the butter as possible.
Mix in salt, orange zest and rose petals. Store in the fridge.
Don't throw out the buttermilk! You can use this in other recipes.