Sherry Walnut Cream
|2 qt Heavy cream|
|2 cups dry sherry|
|2 cups toasted walnuts|
|2 tbsp Butter|
|salt & pepper to taste|
1. Combine the heavy cream and sherry in a non reactive sauce pot.
2. Reduce the mixture by approximately half.
3. Whisk in the butter.
4. In a blender, carefully purée the sherry-cream mixture with the walnuts.
5. Adjust seasoning and hold for service or rapidly chill to be used at a later time.
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