‘s wonderful, ‘s marvelous
Combine softened, unsalted fresh butter with lemon zest. Amounts up to personal preference. Place on parchment paper, shape into log, roll and refrigerate until solid. Once butter is solid again, line a new large piece of parchment paper with fresh herbs and pressed (or fresh) edible flowers. Unwrap refrigerated lemon butter log and roll onto parchment lined with flowers. Roll butter over herbs, wrapping around with parchment at end. Twist ends and refrigerate until ready to use.
Notes
You may make this as ornate and colorful as you wish. I opted for simpler, using a few pressed blue bellflowers, fresh thyme, rosemary and basil.
I use only unsalted butter for all my cooking and baking. I think it tastes better, and it’s also more adjustable for recipes.
If making larger amount or storing longer, place parchment roll in a sealed container.
Serve with fresh baked bread, very lightly sprinkled with salt. Top with additional pressed flowers and herbs as you wish.
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