Pansy Butter
1/4 cup cut fresh petals (use scissors)
2 sticks sweet unsalted butter, room temperature
Cut with scissors the pansy petals. In the bottom of a small bowl or ramekin line with wax paper. Choose the prettiest pieces and lay them upside down on the bottom. Fold the remaining pieces into softened butter. Gently spoon then spread the butter to fill the bowl. Cover with plastic and put butter in the refrigerator.
When you are ready to serve invert the butter, remove the wax paper and serve on a pretty plate.
For the pansy's you need to just clean them before using them in the recipe. Here is the process;
Cleaning Edible Flowers:
Shake each flower to dislodge insects hidden in the petal folds.
After having removed the stamen, wash the flowers under a fine jet of water or in a strainer placed in a large bowl of water.
Drain and allow to dry on absorbent paper. The flowers will retain their odor and color providing they dry quickly and that they are not exposed to direct sunlight.
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