1 pint heavy whipping cream
2 tablespoons Garnish Rosemary Grapefruit
standard cheesecloth or fine chinoise sieve
Whip the cream in a Kitchen Aid mixed fitted with the whisk for about 15 minutes on high.
When the curds separate from the whey stop whipping.
Place the mixture in the cheesecloth and strain off the liquid.
In a mixing bowl incorporate the Garnish salt with the butter.
Using parchment paper to form a butter log, sprinkle the top of the butter with more Garnish salt and store in the refrigerator.