Parmesan Cream with Balsamic Honey Syrup

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

14 Ratings
Directions for: Parmesan Cream with Balsamic Honey Syrup


For the Parmesan Cream:

1 cup of 35% whipping cream

10 oz grated Parmesan cheese

1 tsp vanilla extract

2 sprig of fresh rosemary

For the Balsamic Syrup:

2 cup of balsamic vinegar

½ cup of honey


For the Parmesan Cream:

1. Heat cream with vanilla and rosemary. Turn heat down, cover and let infuse for about 10 minutes. Pluck out the rosemary and stir in the cheese until it is thoroughly mixed. Pour into a bowl. Put in fridge to set.

For the Balsamic Syrup:

1. Pour into a saucepan and reduce by two thirds, until it reaches a thick syrup-like consistency. Refrigerate until cool. Store in a jar in the refrigerator.

See more: Cheese, Quick and Easy, Eggs/Dairy, Herbs, North American

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