jillianchandler
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PdfIn a stand mixer fitted with the whisk attachment, whip the cream on medium until stiff peaks form, about 2½ minutes.
Using a rubber spatula, fold in the fontina, Parmesan, rosemary and pepper.
Can be refrigerated for up to 3 days.
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In a stand mixer fitted with the whisk attachment, whip the cream on medium until stiff peaks form, about 2½ minutes.
Using a rubber spatula, fold in the fontina, Parmesan, rosemary and pepper.
Can be refrigerated for up to 3 days.