Mascarpone

AT A GLANCE

  • Serves 6 people

  • 600 ml heavy cream (45% fat)
  • 1½ tbsp lemon juice
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.

Topics:

HOW-TO, MASTERCLASS, SUMMER, DESSERT, ITALIAN

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

FEATURED IN

Feb 2011

Feb 2011

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