What is a mascarpone? And do you have a recipe on how to make one?!
Title: MASCARPONE
Categories: Italian, Cheese/eggs, Malgieri
Yield: 1 servings
1 qt Whipping cream
-(not ultra pasteurized)
1 tb White wine vinegar
-=OR=- Lemon juice
Makes About 1 Pound
CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan
without touching the bottom of the pan. Add water to the pan and
place the bowl in the pan so that the bowl touches the surface of the
water but still sits firmly on the rim of the pan. Remove the bowl,
place the pan on medium heat, and bring the water to a boil. Place
the cream in the bowl and place over the boiling water. Adjust the
heat under the pan to medium and heat the cream, checking the
temperature often with an instant-read thermometer, to 190F; stir
occasionally. Stir in the vinegar, continuing to stir gently until
the cream begins to curdle. Remove the pan from the heat, cover, and
allow the curds to firm up for 10 minutes. Line a strainer or
colander with dampened cheesecloth, napkin, or coffee filters. Set
the strainer or colander over a bowl and carefully spoon the curds
into the strainer. Allow the mascarpone to cool to room temperature,
cover the strainer tightly with plastic wrap, and refrigerate for 24
hours to allow the cheese to finish draining and become firm. Store
in the refrigerator in a tightly covered container. Use the
mascarpone within 3-or-4 days.
Answers: It is a light Italian cheese used quite often in desserts. The recipe is as follows:
Title: MASCARPONE
Categories: Italian, Cheese/eggs, Malgieri
Yield: 1 servings
1 qt Whipping cream
-(not ultra pasteurized)
1 tb White wine vinegar
-=OR=- Lemon juice
Makes About 1 Pound
CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan
without touching the bottom of the pan. Add water to the pan and
place the bowl in the pan so that the bowl touches the surface of the
water but still sits firmly on the rim of the pan. Remove the bowl,
place the pan on medium heat, and bring the water to a boil. Place
the cream in the bowl and place over the boiling water. Adjust the
heat under the pan to medium and heat the cream, checking the
temperature often with an instant-read thermometer, to 190F; stir
occasionally. Stir in the vinegar, continuing to stir gently until
the cream begins to curdle. Remove the pan from the heat, cover, and
allow the curds to firm up for 10 minutes. Line a strainer or
colander with dampened cheesecloth, napkin, or coffee filters. Set
the strainer or colander over a bowl and carefully spoon the curds
into the strainer. Allow the mascarpone to cool to room temperature,
cover the strainer tightly with plastic wrap, and refrigerate for 24
hours to allow the cheese to finish draining and become firm. Store
in the refrigerator in a tightly covered container. Use the
mascarpone within 3-or-4 days.
mascarpone is a cheese. You can now buy it in most grocery stores. it is used in Italian cooking and baking.
it is a cheese!! go to a deli, or an italian store. really good stuff, try it on baked ziti, or in a salad
mascarpone is cheese a soft one kind of like ricotta
Mascarpone is sometimes called Italian cream cheese, although the texture of mascarpone is a bit different than American cream cheese.
My girlfriend used to work in a specialty food shop, and she would buy it for her family and mine during Christmas time. We would spread a layer of mascarpone (about 1/3 inch thick) on a platter, then spread a fruit jam or mixture (whatever fruit you like) on top. We would serve it as a spread for crackers (Wheat Thins were our favorite), and it's WONDERFUL . . . an easy and delicious appetizer, everyone likes it.
Try it, you'll like it. Good luck!
That's the stuff they use to make Tiramasu!