Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour
- Parmigiano Reggiano DOP to be grated 200 g
- Whole milk 500 g
- Farina 00 50 g
- Donkey 50 g
- To make the Parmesan cream, begin by heating the milk in a pan with high sides (do not allow it to boil) 1. Then, in a separate pan, melt the butter on low heat2. Add the flour to rain3 once it has melted.
- Using a whisk, combine all of the ingredients to make a golden-colored roux. 4. Add the previously heated milk to the roux a little at a time, whisking well5. Continue to stir the mixture and cook it over low heat6.
- When the mixture has thickened 7, remove the saucepan from the heat and gradually add the grated Parmigiano Reggiano, mixing it in with hand whips. Mix the Parmesan thoroughly with the béchamel to achieve a thick consistency: if you collect a little cream with a spoon and let it fall back into the pot, it should float for a few moments before settling on the bottom. The Parmesan cream is now ready for use in your recipes9!
Amount Per ServingCalories 286Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 56mgSodium 956mgCarbohydrates 13gFiber 0gSugar 6gProtein 18g