I still remember the first time I tried the Cold Cheese Cream: it was a summer day and I was looking for something quick and refreshing. This recipe was a revelation.
Now, I want to share with you how to prepare this delight in just 10 minutes, without the need for cooking. Perfect for those who, like me, want a tasty dish, but at the same time keep an eye on the calories (only 350 per serving!).
Let yourself be amazed by the simplicity and rich flavor of the best “Cold Cheese Cream”. An ideal solution for a last-minute dessert or a refined appetizer that will amaze your guests.
Recipe Notes
- DIFFICULTY: Easy and quick
- PRO: Tasty and creamy
- CONS: No cooking time required
- PREPARATION: Very fast, only 10 minutes!
- NUTRITIONAL INFORMATION: 350 calories per serving
- SUITABLE FOR: Those looking for a no-cook option
Notes on the Ingredients of the Cold Cheese Cream
A sophisticated and quick recipe!
- Parmesan Cheese: Ensures a rich and savory base, essential for the cream.
- Butter: Adds creaminess and binds the other ingredients together.
- Port Wine (or Sherry): Adds a sweet-bitter touch, balancing the flavors.
- Cayenne Pepper: A pinch enhances the overall taste without overpowering it.
- Walnuts: Crunchy, they offer a pleasant contrast to the cream’s smoothness.
Nutritional Values of Cold Cream
This dish presents an interesting mix of flavors and nutrients that can enrich a balanced diet, but it requires attention due to its caloric intake. Here are some considerations:
- High protein content: Thanks to Parmesan cheese, this cream is rich in proteins, essential for tissue building and repair.
- Source of saturated fats: Butter contributes to a high intake of saturated fats, to be consumed in moderation to keep the heart healthy.
- Antioxidants: Walnuts offer important natural antioxidants to combat oxidative stress.
- Caloric intake: With 350 calories per serving, this dish should be carefully included in a controlled diet, especially if you are trying to limit daily energy intake.
Quick & Light Parmesan Cheese Cream
Ingredients
- 225 g Parmesan Cheese
- 80 g Butter
- 2 tbsp. Port Wine (or Sherry)
- 1 pinch Cayenne Pepper
- 4 gherigli Walnuts kernels cut in half
Instructions
- Puree the cheese and butter in a blender to make a well-blended paste.
- Add the port (or sherry) and pepper.
- Pour the cream into individual cups and decorate the top with walnuts.
- If you wish to store this cream cheese for a few days in the refrigerator, omit the nuts and cover the cream cheese with a thin layer of clarified, but not browned, butter.
Notes
Variations to the Traditional Parmesan Cream
The Cold Cheese Cream, with its creamy base and intense flavor, offers endless possibilities for those who love to experiment in the kitchen. An interesting first variation involves using Gorgonzola instead of Parmesan, ideal for lovers of strong and bold flavors. For a lighter version, you can replace the butter with Greek yogurt, maintaining excellent creaminess but reducing the calories.
For those who desire a fruity touch, adding caramelized diced pears to the mix brings a surprising taste contrast. Alternatively, the introduction of finely chopped aromatic herbs such as thyme or rosemary enriches the cream with fresh and fragrant notes. Finally, for enthusiasts of exotic flavors, you can sprinkle curry instead of cayenne pepper for an internationally flavored version.
Frequently Asked Questions
Here you will find answers to the most common questions about the Cold Cheese Cream recipe.
What type of cheese can I use for this recipe?
You can use Parmesan cheese to prepare this cold cream.
How to store the Cold Cheese Cream?
If you want to store the cream for a few days in the refrigerator, omit the nuts and cover the cream with a thin layer of clarified, not browned, butter.
