Olive oil (for drizzling)
1 cup heavy cream
Set the oven at 400 degrees. In a small baking dish, drizzle the whole bulb of garlic with oil. Cover with foil and roast the garlic for 45 to 50 minutes or until the cloves are very soft.
Remove the garlic from the oven and set it aside until it is cool enough to handle. Break the cloves apart and press them with your fingers so the garlic pops out of its skin. Discard the skins.
In a food processor fitted with the steel blade, puree the garlic. With the machine running, pour the cream through the feed tube and work the mixture until it is thoroughly blended.
Transfer the garlic cream to a plastic container and cover tightly. Refrigerate for up to 1 week or use as directed.
Makes 1 1/4 Cups
By Sheryl Julian and Julie Riven