For the wild garlic butter, wash the wild garlic, pat dry and puree very finely in a blender. Beat the butter with a hand mixer until creamy.
Add the salt, wild garlic and white pepper and mix well. Pour the butter into silicone flower molds and refrigerate. The butter should become quite firm (place in the freezer if necessary).
Squeeze the butter blossoms out of the mold and arrange on a small platter.