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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 32 |
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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. 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.
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