Garlic Cream (French Crème d'Ail)

Garlic cream is made with garlic cloves cooked in milk and then mixed with butter or crème fraîche along with any additions the chef may have chosen. Garlic cream will be on the menu as part of any number of dishes.

12 cloves garlic
10 oz heavy cream (300 mL)

Peel the garlic cloves. Place them in a saucepan. Cover with water and bring to a boil.

As soon as it boils, drain them. Repeat the operation 3 times.

Empty the water from the saucepan. Add the blanched garlic and cream. Cook for 15 minutes over low heat. Season with salt and pepper.

Mix the garlic cream with a hand blender. Serve immediately.