Ingredients
- 500g unsalted butter, chopped and softened.
- 45g roasted garlic puree.
- 10g peeled fresh whole garlic, finely minced.
- 8g fresh rosemary leaves, finely chopped.
- 10ml fresh lemon juice.
- 2g sea salt.
- 1g fresh ground white pepper.
Method
- Wrap garlic bulb in foil and roast at 150°C until garlic is very soft.
- Cut bulb in half and squeeze out garlic, it should be of puree consistency.
- Process all ingredients until just combined, adjust seasoning to taste.
- Roll mixture in sheet of baking paper into 40cm log shape and approximately 3cm diameter.
- Wrap in plastic wrap, refrigerate until firm. Cut into 10g slices on a diagonal.