Parmesan Cream
This recipe is addictive. Just saying. Warning you up front...you can use it as a drizzle in soups, on eggs, on pizza, with mashed potato, on roasted potato, on toast...or straight out of the jar into your mouth in big spoonfuls. It sets completely solid in the fridge and is just soooo yummy, I find it hard to resist. It will also keep quite a long time. At least 4 weeks in the fridge, if not a little longer. I am sure there are many other uses you could find for this amazing concotion, please email them to me....seriously. I would love to know how much more delicious this could be!
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Need
- 50 Grams butter BUY
- 2-3 eschalots
- 200 Grams cream
- 80 Grams Parmesan rind in pieces
- pink salt flakes and cracked black pepper to taste BUY
Do
- 1
Place butter and eschalots into Thermomix bowl and chop 4 sec/speed 5. Sauté 5 min/Varoma/speed 1.
- 2
Add cream and Parmesan rind and cook 8 min/80°C/speed 2. Taste and adjust seasoning.
- 3
Allow mixture to cool in the bowl. Blend 1 min/speed 10.
- 4
Strain mixture to remove solids.
- 5
Store in sterilised jar in the fridge until use.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
