Parmesan Cream

Serves 8-10
by Tenina Holder

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!

If you wanted to completely lose the foodie plot, go and get some of the Luke Mangan truffle oil I love so much and drizzle over this stuff when competely set...and well...make sure no-one is watching...and...Enjoy!

Need

  • 50 g butter
  • 2-3 eschalots
  • 200 g cream
  • 80 g Parmesan rind in pieces
  • Pink salt flakes and cracked black pepper to taste

Do

1  

Place butter and eschalots into TM 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 sterilized jar in the fridge until use.

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