Description
Creamy Parmesan–Asiago Delight with Orange Honey Drizzle offers a sophisticated treat that elevates any gathering.
Ingredients
Scale
- 3/4 cup heavy cream
- 3/4 cup finely grated aged Parmesan-style cheese
- 1/4 cup finely grated Asiago cheese
- 1/2 cup sliced almonds, toasted and roughly chopped
- 1 1/2 tablespoons fresh tarragon, finely chopped
- 1 teaspoon fresh orange zest
- pinch white pepper
- 2/3 cup white grape vinegar or apple cider vinegar
- 3 tablespoons mild liquid honey or agave syrup
- small fresh tarragon sprigs
- optional extra orange zest
Instructions
- Pour the heavy cream into a small saucepan and warm it over medium-low heat, stirring gently.
- Slowly add the grated Parmesan cheese to the warm cream, stirring until melted.
- Stir in the Asiago cheese until fully combined and glossy, with no lumps.
- If too thick, add 1–2 teaspoons of additional cream to achieve a sauce-like texture.
- Strain the mixture through a fine sieve into a bowl for a silky texture.
- Fold in the toasted almonds, tarragon, and orange zest. Include white pepper if desired.
- Transfer the mixture into a shallow dish lined with plastic wrap, smoothing the top.
- Cover and refrigerate for 4–5 hours until firm yet scoopable.
- In a saucepan, combine the vinegar and honey over medium heat, stirring occasionally.
- Reduce the mixture by a third until lightly syrupy, then cool completely.
- Scoop the cream onto a serving plate, working quickly to maintain its shape.
- Drizzle the cooled syrup over the scooped cream portions.
- Garnish with tarragon sprigs and optional orange zest before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop and refrigeration
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Parmesan Asiago Cream, Orange Honey Drizzle, creamy appetizer