fresh cream - 500 ml (must be fresh, not from a tin box)
fleur de sel - to taste
Instructions
Mixing the Cream: Put the fresh cream in the mixer and let it beat at medium speed. It will first turn very liquid, then reach the whipped cream stage.
Separating the Butter: Increase the speed after about 3 minutes. The fat will separate from the whey, resulting in butter.
Washing the Butter: Place the butter in a sieve and press gently to remove excess whey. Then, put it in a bowl with ice water and wash the butter, changing the water frequently.
Shaping and Storing: Shape the butter, place it on parchment paper, and put it in the fridge. It will last a long time.