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Yield: 1-1/2 to 2 cups
- 2 cups heavy cream
- 3 to 4-ounces gorgonzola crumbled
- 1 teaspoon freshly ground black pepper, to taste
- pinch cayenne pepper, to taste
- salt, if needed
In a heavy saucepan, bring the heavy cream to a boil. Reduce to a simmer on low heat until the cream thickens and reduces by half, stirring occasionally, about 35-40 minutes
Remove from heat add the gorgonzola, stir until melted. Add the pepper, to taste, and serve.
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