Light, airy jomfrusmør (Danish whipped-cream ‘butter’) with fresh parsley and garlic – very easy to make and wonderful with a slice of freshly baked baguette or at a summer barbecue.
Homemade garlic butter is one thing, but this jomfrusmør is simply irresistible: a light, fluffy texture with a lovely flavour of garlic and parsley.
It is made by over-whipping cream until just before it starts to release whey – so it must not get as far as releasing even the slightest drop of whey, or it will split. Should that happen, simply keep whisking until you have ordinary homemade garlic butter, and then it’s back on the horse for another go.
