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Peel and halve the garlic and remove the central germ.
Blanch the cloves by placing them into a saucepan containing the water and salt. Dissolve the salt and bring the water to a boil on high heat.
When the water starts to boil, turn off the heat and scoop out the cloves and drain on a paper towel.
Puree the garlic with either a stick blender or a small food processor – either way, process it with a tablespoon of water.
Once pureed, pass the garlic through a sieve.
Put the cream into a pan and on medium to high heat, bring it to a boil.
Keep it simmering until it reduces by about a third.
Add the pureed garlic in stages until the taste is to your satisfaction.
Reduce the sauce a little further and season to taste (using salt and white pepper).
If desired stir in a little more fresh garlic to increase the garlic flavour (but don’t use too much).
If desired, stir in half a teaspoon of finely chopped parsley.