Fonduta di Parmigiano and Caviar

Tantos with Caviar


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


  1. Heat cream to just before a simmer.
  2. Place half the cream in a blender and turn to high.
  3. Mix cheeses and Emulsify in half the cheese blend
  4. Add a pinch of XG and roasted garlic.
  5. Continue adding the remaining cheese.
  6. Adjust consistency with remaining cream if needed
    *If placing into isi canister, the consistency should be that of cold heavy cream.
  7. Keep Warm (135F) until ready to use.