|Unsalted butter||1⁄2 Pound|
|Powdered gelatin||1 Teaspoon (Leveled) (scant)|
Cut the butter into small pieces.
Put the milk in a pan and sprinkle on the gelatine and leave for 3 minutes.
Add the butter and heat until the butter has just melted.
Pour into the blender and switch on to maximum for 30 seconds until blended.
Pour into a jug and chill before serving cold after stirring.
These quantities make just under 1 pint (568 ml) cream.