BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
PARMESAN CREAM REDUCTION with or without roasted garlic
4 cups whole cream
- 8 ounces parmesan cheese, finely grated
- 1 head purple Rioja garlic, roasted, optional
Reduce 4 cups cream to two cups: place in saute pan over medium high heat; bring to simmer and continue to simmer until reduced by half. Add Parmesan cheese and garlic, if using.