Ready in 10 minutes
- 20g freshly grated truffle
- 250g salted butter (softened)
- Whip butter in a mix master until light & fluffy, add the truffle & mix well.
- Place on a piece of baking paper, which is on a piece of Glad wrap and shape into a log. Tie ends tightly.
- Refridgerate for at least 3 days. The longer the truffle is infused the stronger it will be. Cut into pieces as you need or freeze.
Recipe courtesy of 3seeds Cooking School.