Put the cream and butter in a large wide heavy based saucepan and place over a low to medium heat. Stir constantly with a wooden spoon until it reaches a simmer.

Don’t let it boil over and keep stirring so it doesn’t catch on the bottom.

Let it reduce by half – about 20 minutes.

Once it has reduced, pour into a shallow dish, the more surface area the better !

Let it cool, before covering and chilling in the fridge overnight.

Keep in the fridge in an airtight container for up to 7 days. Once opened use within 3 days.