500g Parmigiano Reggiano, grated
150g Pecorino Romano, grated
350g Grano Padano, grated
25g roasted garlic
Approx 800ml Heavy Cream
Pinch Xanthan Gum
1 ea can of caviar of your choice
2 bags of Marinara Tantos
Salt to Taste
- Heat cream to just before a simmer.
- Place half the cream in a blender and turn to high.
- Mix cheeses and Emulsify in half the cheese blend
- Add a pinch of XG and roasted garlic.
- Continue adding the remaining cheese.
Adjust consistency with remaining cream if needed
*If placing into isi canister, the consistency should be that of cold heavy cream.
- Keep Warm (135F) until ready to use.