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
For an even more gourmet touch, you can add a pinch of pink Himalayan salt on top of the cream before serving. This will not only enrich the flavor, but also add a touch of color and originality to the dish.