AT A GLANCE
|01||Warm cream in a heatproof bowl placed over a saucepan of simmering water until it reaches 80C on a sugar thermometer.|
|02||Add lemon juice and stir continuously for 2 minutes, keeping mixture at no more than 85C.|
|03||Remove from heat and cool to room temperature, stirring occasionally, then refrigerate until cream begins to thicken (overnight).|
|04||Transfer mixture to a fine sieve lined with four layers of muslin and placed over a bowl, then refrigerate until whey drains and cream thickens to a spoonable consistency (overnight).|
|05||Discard whey and transfer mascarpone to an airtight container. Mascarpone will keep refrigerated for 2 days.|
Note You'll need to begin this recipe 2 days ahead; it makes 2 cups.