By Mary Pope

Ingredients

• 1 Quart Heavy Cream
• Course Sea Salt
• Fine Sea Salt
• Ice Water
• Assorted Radishes
• Endive leaves
• Pearl Street Ossetra Caviar

Directions

1. Add heavy cream and about ½ tsp. fine sea salt to a food processor. Mix on medium / high for about 4 – 5 minutes. Milk liquids and solids / butter will separate completely.  Strain all the liquid and place the solid butter into ice water.  Squeeze the butter, rinse and repeat a few times until the ice water is clear.  Place the butter in a container and refrigerate about an hour to firm up.
2. Arrange sliced assorted radishes, and whole endive leaves, on a platter with the cold butter. Add sprinkles of the course Sea Salt around the plate.
3. Add heaping spoons of Pearl Street Ossetra caviar around the radishes and endive leaves