Strictly speaking, mascarpone is classified as a triple-crème cheese. It originates from the Lombardy region of Italy, where it’s made by curdling local milk with either citric or acetic acid to produce, what is essentially, a luscious thick cream with a high-fat content. It is very easy to make your own, and costs approximately a third to a half of what you’ll pay in-store.
Things to do with mascarpone
Bake a cheesecake, replacing some of the cream cheese with mascarpone.
Make a tiramisu, the classic Italian trifle of coffee and liqueur-soaked savoiardi biscuits layered with a mascarpone cream.
Stir spoonfuls into a risotto at the end of cooking for a little extra richness.
Dollop mascarpone on desserts, cakes and warm fruit pies.
Drizzle with honey, scatter with crushed hazelnuts and serve with something crisp like a biscuit for a little treat for one.
1.Fill a medium saucepan one-third with water; bring to the boil. Place cream and milk in a medium heatproof bowl; place the bowl over the pan. Heat cream mixture until it reaches 85°C/185°F on a cooking thermometer. Remove thermometer, then the bowl from the pan; cool for 10 minutes.
2.Stir tartaric acid and the water together in a small cup. Gently stir mixture into cream mixture; stand for 20 minutes. (The mixture will form fine loose curds and look curdled.)
3.Line a medium sieve with two layers of muslin; place over a medium bowl. Gently ladle cream mixture into the bowl; cover with plastic wrap. Refrigerate for 8 hours or overnight until mixture has drained and thickened. Transfer mascarpone to a sterilised airtight container; refrigerate.
You can thin the consistency of the mascarpone by gently stirring a little of the drained whey back into it. To use the mascarpone, gently stir it rather than whisking it, otherwise it may become grainy.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.