- Cooking Time:
- Preparation Time:
- 6 cups heavy cream
- 1 cup fresh-grated Parmesan
- Fresh-cracked black pepper
- 1 - In a large saucepan, bring the cream to a simmer over medium heat. Reduce the cream to 4 cups.
- 2 - Remove from heat, sprinkle in the cheese and pepper, and stir until smooth. This is best fresh, but it can be stored in a sealed container for 2 days in the refrigerator.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Gluten Free Baking With KitchenAid: 33 Bloggers Share GF Treats!
Adventures in CookingSee More
Pineapple-Black Bean Enchiladas
Mascarpone Brownies With Honey Chocolate Sauce
Chicken RollupsSee More