3/4 cup (180 ml) 35% cream

1/4 lb (115 g) Parmigiano-Reggiano cheese, grated

1/3 cup (75 ml) pine nuts, toasted and chopped

In a small saucepan, heat the cream with the Parmesan cheese over medium heat, stirring frequently until the cheese has melted. Strain. Add the pine nuts and stir to combine. Cover and let cool. Refrigerate for 6 hours or until the mixture is firm.

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