Ingredients:

  • 2 cups heavy cream (minimum 36% fat)
  • 9 oz freshly grated Parmigiano Reggiano (aged 24 months)
  • 1 tsp whole black peppercorns
  • 1 small bay leaf
  • 0.25 tsp sea salt
  • 0.25 tsp finely ground white pepper
  • 1 gelatin sheet (optional)

Instructions:

  1. In a heavy-bottomed saucepan, combine the heavy cream, peppercorns, and bay leaf. Bring to a very gentle simmer over medium-low heat.
  2. Whisk in the freshly grated Parmigiano Reggiano in three batches until the cheese is completely melted and the mixture is uniform.
  3. Pour the mixture through a fine-mesh sieve (chinois) into a glass bowl. If using gelatin, bloom it in cold water and whisk it into the warm liquid now.
  4. Cover the surface directly with plastic wrap and refrigerate for at least 30 minutes until the liquid is chilled to approximately 40°F (4°C).
  5. Transfer the chilled base to a stand mixer. Whisk on medium-high speed until soft, velvety peaks form. Avoid over-whipping to prevent the mixture from turning into butter.