Creamy, soft and delicate, it is a delicious delight and when it is very fresh it is irresistible. Excellent for the preparation of desserts (above all tiramisu), it is also used with savory. Why not try preparing it at home?
Mascarpone it is an incredibly good ingredient with which to prepare a long list of desserts (tiramisu, pies, cheesecake, pralines), but also canapés or savory pies for a tasty aperitif. There freshness of this cream it is the necessary and sufficient condition for every preparation to be successful. Once, finding the freshest mascarpone was simple: in fact, there were many drugstores or dairies that prepared it daily. Now finding it is almost impossible. All that remains is the "packaged" option or, for the more daring, that hand made. Only two necessary ingredients, then it's all waiting and patience. Let's try?
How to make mascarpone at home
Ingredients for about 300 g of fresh mascarpone
500 g cream – 10 g lemon juice.
Method
Heat cream in a saucepan, preventing it from boiling (you should reach the 85th, the perfect temperature). At this point add the lemon juice and start mixing with a whisk. Leave the cream on low heat for two to three minutes, continuing to mix. Slowly the cream will thicken a little. Remove from heat and pour everything in a bowl covered with a cloth. Let cool down so for about 30 minutes and then place the bowl with the cloth in the fridge. Let rest 24 hours and the next day the cream inside the cloth will have thickened completely and your mascarpone will be ready.
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