The gorgonzola cream is excellent to eat with bread crostini, or to fill tartlets, profiteroles, savory sponge cake and so on.
A few minutes to have a cream on hand that satisfies everyone; try it with a crudité of seasonal vegetables and you’ll fall in love.
We make it often throughout the year, sometimes with spicy gorgonzola, sometimes with the mild variety.
You can add chopped walnuts as I did this time, but you can also omit them; with walnuts it is much more flavorful and next time I’ll try it with aromatic herbs.
Below I leave you other tasty recipes for savory spreads and then, as always, right below the photo, let’s discover how to prepare the Gorgonzola Cream 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the gorgonzola cream
- 12 oz gorgonzola (spicy or mild)
- 4 tbsp milk
- 2 tbsp extra virgin olive oil
- 1/4 cup heavy cream (or mascarpone)
- 10 walnut kernels
Tools
- 1 Small saucepan
- 1 Immersion blender
Preparation of gorgonzola cream
To prepare the gorgonzola cream first shell the walnuts and coarsely chop them.
Cut the gorgonzola into large pieces.
In a small saucepan warm the milk; as soon as it barely starts to boil add the gorgonzola pieces, lower the heat and stir with a wooden spoon.
The pieces of gorgonzola will begin to break down.
Continue to stir the gorgonzola cream over very low heat and add the heavy cream, stir again to blend and fully melt everything.
When you see that there are no more pieces of gorgonzola, remove the saucepan from the heat, add the extra virgin olive oil and the walnuts.
Blend the cream with an immersion blender to incorporate the oil well and ensure everything is well combined.
Place the cream in the refrigerator to cool for at least 1 hour before serving, serve it with warm bread crostini.
How to store the gorgonzola cream
The cream should be stored in the refrigerator in an airtight container for 2 to 3 days.
VARIATIONS
You can replace the walnuts with hazelnuts or almonds. To give more freshness to the cream you can add 1 teaspoon of chopped fresh parsley once the cream is ready.
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