2 cups heavy whipping cream
1 cup finely grated high quality parmesan (about 3 ounces)

Heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).

Place Cream in a whipped cream dispenser and charge with 1 N20 charger. Shake and serve on pasta, veggies or salad.

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