Summary

Ingredients

• 3 cups cream, 200 ml each
• 2 egg yolks
• 100 g parmesan, freshly rated
• 1 teaspoon, heaped broth, granulated
• Salt and pepper
• Nutmeg, approx. 1/3 teaspoon

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Instructions

1. First bring 2 cups of cream to the boil in the saucepan.
2. At the same time, whisk the last cup of cream with the 2 egg yolks and stir in the parmesan. Then stir in the granulated broth and a third teaspoon of nutmeg. Quickly stir this mixture into the already boiling cream until the cheese is dissolved. If necessary, season with salt and pepper.
3. Tips: Stir in more or less Parmesan depending on taste and consistency preference.
4. For example, put the cooked potato cubes with pre-cooked Brussels sprouts in a baking dish and pour the sauce over them. Sprinkle cheese on top and bake in a hot oven for approx. 15 - 20 minutes at 200 ° C top / bottom heat.
5. This recipe is suitable, with additional ingredients, as a basic recipe for e.g., Tortellini alla Panna or potato and vegetable gratin.