Bring cream, garlic and nutmeg to a boil in a heavy saucepan over medium-high heat, watching constantly. Remove garlic and reduce heat to medium-low. Add Parmigiano Reggiano, 1/2 cup at a time, stirring constantly until all the cheese is incorporated. Continue stirring until cheese is melted, about 1 minute. Remove from heat, pour into a shallow heat-resistant dish and cool to room temperature. Cover dish and refrigerate until cheese stiffens. Scoop out small portions with a spoon or a melon baller. Garnish with your choice of accompaniments listed above.
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