Cheddar And Parmesan Cream
Soft and tasty cheese cream
Here comes a recipe for a simple and tasty cheese cream. I served this on New Year's in rye crisps together with a lobster soup and it was really good.
This is also an interesting way to take care of leftover cheese - just grate the cheese, make this recipe and fill a piping bag with the cream cheese (without cutting a hole in the bag) and it will last a few days in the fridge.
I use aged cheddar and parmesan in this particular recipe, but of course you can experiment with lots of different kinds of cheese.
The amount of oil can vary based on the other ingredients, so add the oil in a thin stream until you are satisfied with how firm the cream is.
It is difficult to determine exactly how many portions this recipe yields in the end as it depends on what you use the cream cheese for. I think of it as a filling in rye crisps as I show in the picture and then I got about 24 pieces.
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Grate the cheese and place it in a container that you can then use an immersion blender in.
- Boil the cream.
- Pour the warm cream over the grated cheese.
- Add the egg yolks and start mixing with the hand mixer.
- Add the oil in a thin stream while constantly mixing. Stop when the cream cheese has the right consistency. The amount of oil can vary quite a bit depending on the other ingredients.
- Season with salt (if the cheese is already salty, you may not need any) and vinegar.
- Pour into a piping bag while still slightly warm, then seal the bag and store in the fridge.
- Cut a hole in the piping bag and then pipe the cream when it's time to serve.