Making butter with coffee.

If you love someone this Valentine's Day, — coffee butter on toast. — This is marry me butter. — I forgot that wasn't for me. — Start with espresso. We're using our Casabru 5418 Pro. And look, this is where it gets a little bit tricky, but trust me, it's worth it. See these double shots we're pulling? They have too much liquid to be integrated into butter. So, after you've pulled these two beautiful shots, you need to reduce them in a pot until you have about 20 to 30 mil of concentrate. Low heat, don't boil. Now for the butter. Add good quality cream and then whisk until whipped. Once it thickens, switch to a paddle. Otherwise, the butter gets stuck inside the whisk. Shout out Andy Cooks for this tip. Now, keep beating until the cream splits and the buttermilk separates completely. Drain it. Then, rinse the butter in ice cold water until the water runs clear. This removes the buttermilk and keeps the butter fresh. Now, we need to knead in our espresso concentrate a little bit at a time. If it starts getting greasy, pop it in the fridge for 5 minutes. Finish with a dusting of icing sugar and a pinch of salt. Roll it up in parchment paper. Tie it off and chill. Toast bread, sliced butter, and you've made marry me