Parmesan "Grapes"

Submitted by Jenny Sanders

"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. "

 

• Ready In: 4hrs 30mins
• Ingredients: 5
• Serves: 32

ingredients

• 1 cup whipping cream
• 2 cloves garlic
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon ground pepper
• 6 ounces grated parmesan cheese

directions

1. Bring the cream, garlic, nutmeg and pepper to a boil.
2. Reduce heat to low; stir constantly.
3. Discard the garlic after a minute or two.
4. Add the cheese, 1/2 cup at a time, stirring constantly, until melted and smooth.
5. Pour into a bowl to cool.
6. When cool, cover and refrigerate until firm, 4 hours to overnight.
7. Scoop out with a melonballer.
8. Arrange the balls like a bunch of grapes, garnished with a paper or real "grape" leaf.
9. Serve at room temperature with slices of baguette, crackers or rusks.

Reviews

[sugarpea]

My best guess is that I overcooked this. It just didn't work and tasted less than festive.