Home-made butter with cranberries, mountain herbs, and meadow flowers

Preparation:

1. Whip the cream in a food processor for about 10 minutes until the fat separates from the thin buttermilk. Lift the resulting butter out of the liquid with clean hands.
2. Squeeze the butter in a bowl of ice water with your fingers until no milky liquid comes out. Divide the butter into three equal amounts.
3. Finely chop the cranberries. Using a fork, work the chopped cranberries, mountain herbs, and meadow flowers into one piece of butter each.
4. Now place the butter mix on a piece of baking paper (approx. 30x30 cm) and roll it up tightly. Twist the ends, tie them up and chill the butter in the fridge for at least 2 hours.