Parsley and garlic cream sauce

Sauce is suited to this snail recipe  

Wash and dry parsley.

Put unpeeled garlic into a small pan and cover with cold water. Bring slowly to a boil, then pour off water. Repeat twice more.

Slip garlic cloves from skins. Bring garlic flesh and cream slowly to a simmer in rinsed-out pan. Check that garlic is now quite soft. If not, continue to cook gently until it is.

Drop parsley into hot cream, then blend parsley, garlic and cream to a smooth green sauce. Taste and adjust seasoning.

The sauce can be used at once or refrigerated and reheated.