Ingredients
-
1
-
2
-
1/8
-
1/8
-
6
-
-
-
-
-
-
-
-
-
-
Directions
Parmesan Grapes , I got this recipe from an advertisement, I believe, in Homemakers’ Magazine Be sure to use Parmigiano-Reggiano This makes fairly firm grapes ; use a little more cream to make them softer if you want , My best guess is that I overcooked this It just didn’t work and tasted less than festive
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Steps
|
1
Done
|
Bring the Cream, Garlic, Nutmeg and Pepper to a Boil. |
|
2
Done
|
Reduce Heat to Low; Stir Constantly. |
|
3
Done
|
Discard the Garlic After a Minute or Two. |
|
4
Done
|
Add the Cheese, 1/2 Cup at a Time, Stirring Constantly, Until Melted and Smooth. |
|
5
Done
|
Pour Into a Bowl to Cool. |
|
6
Done
|
When Cool, Cover and Refrigerate Until Firm, 4 Hours to Overnight. |
|
7
Done
|
Scoop Out With a Melonballer. |
|
8
Done
|
Arrange the Balls Like a Bunch of Grapes, Garnished With a Paper or Real "grape" Leaf. |
|
9
Done
|
Serve at Room Temperature With Slices of Baguette, Crackers or Rusks. |
