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1
Shell the fava beans and discard the pods.
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2
You should have about 1012 ounces (300 g) beans.
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3
Bring a saucepan filled with water to a boil over medium heat.
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4
Prepare an ice bath.
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5
Add the fava beans to the boiling water and blanch for 3 minutes.
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6
Using a skimmer, transfer the beans to the ice bath.
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7
When the beans are cool, drain and peel them and put them in the blender.
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8
Line a shallow baking dish with plastic wrap.
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9
In a small saucepan, heat the olive oil to 140F (60C).
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10
Add the glycerine powder and stir well to combine.
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11
Pour the oil-glycerine mixture over the fava beans in the blender and process until completely smooth.
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12
Transfer the puree to the prepared baking dish, cover loosely with plastic wrap, and freeze overnight or up to 16 hours.
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13
Remove the frozen fava mixture from the freezer and transfer it to a cutting board.
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14
Chop it up, return it to the blender, and process one more time to make sure the puree is completely smooth.
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15
Transfer to a lidded container and refrigerate until ready to serve.
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16
It will keep for up to 3 days.
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17
When ready to serve, put the fava bean butter in a stand mixer fitted with the whisk attachment and whip on high speed until light.
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18
It should have the consistency of whipped butter.
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19
Serve immediately.
