Firstly, fill a large stainless steel bowl with ice, it doesn't need to be really full, a good 2 - 3 cups. I then put in about a cup of water too.

Melt the butter in a saucepan over medium heat.

Continue cooking the butter, swirling the pan so it cooks evenly.

The butter will create big bubbles and crackle quite loudly. Feel free to turn the heat down if you think it is cooking too quickly.

The bubbles and noise will subside and then it will start to foam on the top.

Keep swirling the pan so you can see what is going on under the foam. We are looking for the specks on the bottom to be brown NOT black. Keep in mind it will continue to cook when you take it off the heat.

Pour your browned butter into a medium stainless steel bowl and place it inside the bowl of ice.

Start whisking! Whisk as quick as you can, you'll think nothing is happening then all of a sudden it does.

It will lighten a lot in colour then the texture will get thicker to the point where it is a whipped cream consistency.

The KEY POINT is to take the bowl out of the iced bowl when it starts to thicken. You don't want to take it too far! It can start to get solid chunks in it if it is too cold.

A tip is to take it out of the iced bowl and whisk when you think it's close. You can always put it back in for 30 seconds.

You might not get the perfect consistency first time, if in doubt then under do it!

You are looking for a light whipped cream consistency.

Serve it next to some sliced sourdough with some flakey sea salt sprinkled on top.