Place the cream and the pinch of salt into the Thermomix bowl and insert the Butterfly.
Whip the cream 2-3 min/Butterfly/speed 4 until you can hear the fats have separated from the buttermilk.
Remove the butter from the bowl and reserve the buttermilk for another use. (see notes)
Place the butter into a simmering basket and insert into the Thermomix bowl.
Pour over iced water to just cover the base of the simmering basket. Rinse or wash the butter by running the blades for a few seconds on speed 8-9 and hit reverse a couple of times. Drain off the water and press out the butter squeezing out as much liquid as possible.
Line a ramekin with some baking paper that you have screwed up and unravelled.
Press the first layer of butter into the mould and sprinkle generously with salt flakes. Repeat in layers until all of the butter is in one piece. Finish with a little more salt.
Let it hang out in the fridge for a while to get friendly. Eat as you would any other butter (though not in cooking perhaps)!