Place the cream in a food processor and whip at high speed to form butter, during which it will lose its liquid.

This liquid is called whey, which can be used to marinate meats like boar, stew, etc.

Collect the butter, wrap it in parchment paper, shape it into a log, compact it, and refrigerate for half an hour.

Meanwhile, finely chop all the ingredients with a knife. After the time has passed, take the butter out, let it soften a bit, and mix everything together, working the butter to incorporate.