(Makes about 125 g)

A traditional 18th century recipe, I suggest this as an alternative to clotted cream when you are serving warm scones for tea. It is also good with griddle cakes, crumpets, and all similarly nostalgic tea breads.

Yolks only of two large hard boiled eggs
1 tablespoon orange flower water
1 tablespoon icing sugar
50 g unsalted butter, at room temperature.

Pound the egg yolks with the orange flower water and the icing sugar then thoroughly mix with the butter. When well mixed, let the butter firm up in the refrigerator, and then push it through a sieve onto a small, pretty plate,letting the strands fall looselyin a heap.