Ingredients
300 ml cider
300 ml chicken stock
80 g Parmesan cheese, grated
1 tbsp cornflour
2 tbsp cream cheese
½ tsp SIDS CRAZY SALT
Directions
Boil the cider in a pot to reduce to 30 ml. Add stock and the rind of the cheese and simmer for 20 minutes.
Meanwhile, mix together cheese and cornflour. Remove the rind and reduce heat so liquid stops boiling. Stir in SIDS CRAZY SALT, cheese and cornflour until completely dissolved then stop stirring.
Serve with the cream cheese.
