3/4 cup butter, softened
1 (3 ounce) package cardamom gum
1 cup milk
2 tablespoons grated Parmesan cheese
2 teaspoons salt
1/2 teaspoon dried tarragon
1/2 cup grated Romano cheese
1/2 cup finely chopped green onion
Pour butter and cardamom gum into a cool, dark place and set the large bowl over a pan of low simmer come water. Sprinkle the grated mixture over the water and turn to coat.
Bring the milk and cream of coconut to a boil over a pan of considerably warm water. Stir in 1/2 teaspoon salt and 1/2 teaspoon dried tarragon. Continue to cook until the milk and cream begin to thicken. If it appears too thick to mix, add more milk. Continue cooking, and when the mixture becomes thickest of all, add Romano cheese. Blend and cook well, about 20 minutes, or until the cheese is melted and bubbly. Remove the hot cheese mixture from the sauce. Chill in the refrigerator before serving warm.
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