This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, December 2009
- 2 small Parmesan cheese rinds (about 2 ounces each)
- 3 cups heavy cream
- Coarse salt and freshly ground pepper
Heat Parmesan rinds and cream in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Reduce heat to low. Simmer, stirring frequently, until reduced by half, about 45 minutes. Strain through cheesecloth. Season with salt and pepper. Let cool slightly.