It's a doddle.
100g unsalted butter, cubed
100g milk
Place both in the thermomix.
Heat on 90/3 minutes, speed 2 to melt the butter into the milk
Zizz at 8 for 30 seconds to emulsify the mixture.
That's it. The cream is hot so needs to be chilled. At first it has a pouring consistence, but if you leave it a bit it can be whipped (the instructions say - I haven't tried that bit yet).
DON'T do what I did though. I grabbed the butter without looking too carefully and made my first lot with salted butter. Now I have to make something savoury to use it up - quiche, perhaps? Doh!!!
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