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Fontina-Parmesan Cream
This cream-based white pizza sauce—inspired by Nancy Silverton—pairs well with roasted portobello mushrooms. We also liked it with sausage and hot pepper (but make sure the peppers are cooked first so they don't leak moisture into the sauce).
2
cups
10 minutes
Ingredients
-
¾
cup heavy cream, cold
-
1
cup shredded fontina cheese
Pardon the interruption
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July 27, 2023
Delicious
This was the best sauce for my homemade pizza
March 4, 2024
Very good, but mixing instructions seem off
I used a standard KitchenAid stand mixer, with the cream/bowl/whisk all thoroughly chilled. After 2.5 minutes on medium (setting 5) the cream had only slightly thickened, and it would have taken forever to get it to stiff peaks. Increasing the speed to setting 8 got it to stiff peaks in another 90 seconds (maybe a bit less). I suspect that starting at setting 8 would have gotten the proper result in the time called for in the recipe, but that's definitely not 'medium'.
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