infusion parm into cream

Brandon__67713

Looking for an intense parmesan cream for a spring dish of "crisp gnocchi, ramps, peas, pea leaves and parmesan cream"

Is sous vide the best way to infuse a item like parm rinds into cream?
Pressure cooker will work with cream, correct?
If I want a thicker texture, should I reduce after or prior to infusion?
How about blending then straining the soften rinds after cooking to intensify flavor?

Thanks.

Chris_Young_80640

Pressure cooking cream will do a lot of damage to the dairy emulsion. But rather than infusion, it might be interesting to blend water together with the rinds into a slurry, then pressure cook that slurry to cause the cheese oils to separate and rise to the top. Skim these oils of and blend them straight into your cream. Direct extraction rather than infusion.