Parmesan Cream Scoops
Parmesan Cream Scoops
Ingredients
- 3/4 cup (180 ml) 35% cream
- 1/4 lb (115 g) Parmigiano-Reggiano cheese, grated
- 1/3 cup (75 ml) pine nuts, toasted and chopped
- 3/4 cup (180 ml) white balsamic vinegar
- 1/4 cup (60 ml) honey
- Fresh chervil, for garnish
Instructions
- In a small saucepan, heat the cream with the Parmesan cheese over medium heat, stirring frequently until the cheese has melted. Strain. Add the pine nuts and stir to combine. Cover and let cool. Refrigerate for 6 hours or until the mixture is firm.
Parmesan Cream Scoops