Gorgonzola sauce

Pour 23% cream (250 ml) into a saucepan and place it over medium heat.

Gradually heat the cream until it becomes hot, but do not bring it to a boil. As soon as the cream starts to heat up, add the Gorgonzola cheese (100 g), previously cut into small pieces.

Now, using a whisk or spoon, continuously stir the mixture so that the cheese melts evenly and the sauce begins to thicken. This will take a few minutes.

When the sauce reaches the desired consistency, season it with crushed pepper (to taste) for added flavor and spiciness. Mix well.