The most delicate cream cheese, which originated in the Italian region of Lombardy, perfectly complements the most exquisite desserts. In addition to the fact that the Italians have found mascarpone use in sweets, they also use this cheese in the same way as we do butter, that is, they spread it on bread and eat it with tea.
Interestingly, mascarpone is not really cheese, because it is made from heavy cream. The milk from which this cream is collected is taken only from cows that feed on a special inflorescence of herbs and flowers. Thanks to this, mascarpone has such a magical aroma.
In general, mascarpone was first prepared at the beginning of the 17th century. Since then, it has become a favorite product that is used in a wide variety of dishes. But, due to the consistency of the cream and delicate milky taste, cheese is more often used in desserts and sweet dishes. Probably the most famous Italian mascarpone dessert is tiramisu. By the way, tiramisu recipes and details about this dessert can also be found on our website.
Delicate cheesecake with creamy mascarpone is a classic cheesecake recipe. Cheesecakes, according to some sources, were eaten in ancient Greece, but, of course, then the recipes were without mascarpone.
So, for the magic cheesecake you will need:
- mascarpone - 500 g
- fat sour cream - 400 ml
- chicken eggs - 3 pcs
- granulated sugar - 1/2 tbsp
- vanilla
- butter - 150 g
- shortbread cookies - 300 g
- raspberries - 100 g
- cinnamon powder - 1 tsp
- ready whipped cream
Like all dessert recipes, this one starts with the base. For her, you need cookies, butter and cinnamon. Grind cookies to crumbs, mix with soft butter, add cinnamon powder. Form the base for the cheesecake - bottom and sides, 3 cm high. Send the base to harden in the refrigerator.
With a mixer, beat the cheese, sour cream, sugar, vanilla well and, when the mass is already mixed, beat the eggs into it one at a time. Put the finished cream mousse into the mold. Then pour water into the refractory container. Wrap the form with the filling in foil and lower it into a container with water. The mold should sink in half.
The cottage cheese cake is baked at a temperature of 160 degrees. In the oven, the cake should last at least 60 minutes. But, classic cottage cheese pie recipes can offer to cut the baking time to 45 minutes.
Ready cheesecake should be cooled, pour the top with cream and lay out the raspberries. The most delicate dessert with mascarpone is ready!
Trifle is an English sweet that is most often prepared in glasses or other glassware. The recipes for this dessert are based on biscuits, fruits, berries, jelly, cream and other delicious ingredients, including soft cheese. And some trifle recipes suggest using cookies instead of biscuit. This will greatly speed up the cooking process.
Trifle, in addition to its exceptional taste, can also boast of an exquisite appearance.
For a berry trifle you will need:
- shortbread cookies - 200 g
- sweet nutmeg liqueur - 100 ml
- bananas - 2 pcs
- wild berries - 100 g
- medium chicken eggs - 2 pcs
- granulated sugar - 60 g
- mascarpone cheese - 200 g
Break the cookies into pieces and arrange in prepared glasses. Top the cookies with liqueur. Then beat the berries and banana with a blender. Pour the resulting puree into glasses so that the layers of liqueur with cookies and fruit mousse are the same in size.
Mix yolks and sugar and beat, add cheese. Beat the whites to the maximum and very carefully mix them into the mixture of cheese and yolks. Put this mass on top of the fruit puree.
Put glasses with trifle in the refrigerator. Decorate ready-made mascarpone desserts with berries with fruit slices, mint or cinnamon sticks.
Italian cream cheese makes delicious creamy mousses. There are, of course, a wide variety of recipes, but cherry cream can rightly be called the best.
Cream Ingredients:
- ripe cherries - 500 g
- dry red wine - 1 tbsp
- mascarpone - 200 g
- granulated sugar - 2 tbsp
- powdered sugar - 2 tbsp
- strong alcohol (cognac, rum, etc.) - 50 ml
- cinnamon
All recipes for creams based on this cheese require preliminary preparation of the ingredients, therefore, before cooking, the cherries must be washed, pitted and poured over with boiling water. Then fill them with cognac.
Put the prepared cherries in a saucepan, pour them with wine and a glass of water. Add sugar and cinnamon to the mixture, put on fire and cook for a quarter of an hour. Beat the cheese with a blender with powdered sugar and mix with cherry syrup.
Such a cream can be used in desserts with mascarpone and also as a decoration for pies and cakes.
See also the recipe for an excellent cheesecake with raspberries and strawberries. And although the author speaks in English, everything is perfectly clear.
What can replace mascarpone in desserts and pastries? There are several secrets to help replace cheese in the preparation of desserts.
Substitute recipes:
- 250 g of tender cheese mixed with a quarter cup of low-fat sour cream
- 250 g soft cheese mixed with 2 tbsp cream, 1 tbsp butter and 1 tbsp milk
- Mix 250 g of tender cheese with a quarter cup of milk and a quarter cup of cream.
Enjoy your meal!
Mascarpone is a cream cheese originating in Italy. It can also be used as a regular spread on bread, but it is better to cook wonderful and interesting dishes, including desserts.
They are varied and absolutely delicious. Recipes for making desserts with mascarpone can be both quite complex and time-consuming, and quite simple.
But the main advantage of all dishes is a stunningly airy and delicate taste.
Dessert with mascarpone - general principles of preparation
Mascarpone cheese is the main component of desserts. You can buy it or make your own.
In order for homemade mascarpone to be no worse than purchased, you need to use cream with a fat content of at least 33%.
A variety of fruits are added to desserts. They can be fresh or frozen (depending on the season).
Savoiardi biscuit cookies are used to make tiramisu dessert. It can also be bought or baked at home. Or replace with domestic "Lady's fingers".
Shortbread cookies are also added to the dessert, preferably chocolate.
Compound recipes are chicken eggs. Since they are mainly used raw, they must be washed in hot water with soda.
It is advisable to put the yolks in the refrigerator for a few minutes.
We use natural coffee beans. With the help of a coffee grinder, we grind it and cook it in any way.
Mandatory tools are: whisk, blender, mixer.
1. Dessert with mascarpone Tiramisu
The famous dessert is airy, delicate and very pleasant to the taste.
Lift me up - that's what this name means.
Ingredients:
Five eggs.
0.500 kg of mascarpone cheese.
0.400 kg savoiardi biscuits.
0.250 l cream 33%.
0.175 kg of powdered sugar.
0.400 l of brewed natural coffee.
0.100 kg of cocoa powder.
A pinch of salt.
Mint leaves.
Cooking method:
The yolk is separated from the egg white and sent to the refrigerator.
After two minutes, pour the powdered sugar into the cold yolks. Beat with a whisk and achieve complete dissolution of the powder.
We turn the cream with a blender into a thick mass, not forgetting to add a little salt.
Put the egg yolks in a bowl with mascarpone cheese and mix with a wooden spatula. Cream is added after the mass becomes completely homogeneous. They are laid gradually in small portions.
We make coffee. We let him cool down. Immerse cookies in coffee for two seconds. Then lay it out on the prepared form. From above, gently cover with a ball of cream and align it.
Arrange cookies in three layers. From above, you can not equal the cream, but decorate with a culinary syringe. Leave the mold in the refrigerator for at least fifteen minutes. During this time, the cream will soak the cookies.
Sprinkle with cocoa powder just before serving. Decorate with a mint leaf.
You can additionally sprinkle with grated chocolate.
2. Dessert with mascarpone "Liquid tiramisu"
Dessert with rum is fragrant, airy and very spicy. Suitable for an evening together
Ingredients:
50 ml of rum.
150 grams of cream 33%.
150 grams of brewed black coffee.
Three teaspoons of mascarpone cheese.
Three ice cubes.
Two pieces. savoiardi cookies.
Powdered cocoa.
Cooking method:
Brew coffee in any way. Let it cool down to a warm state.
Put the cookies in a plastic bag and crumble with a rolling pin.
In a blender, combine cream, ice cubes and coffee. Add cheese and rum. Turn on the blender for a couple more minutes.
Transfer the mixture to a bowl and sprinkle with cookies.
Grind with cocoa and garnish with raspberries.
3. Dessert with strawberry-banana mascarpone
It is prepared quickly and is suitable for a festive table. It will undoubtedly please the guests with its sour-sweet taste.
Ingredients:
0.200 kg of mascarpone cheese.
Two spoons of Art. 10% cream.
Four st. spoons of powdered sugar.
Fresh or frozen strawberries.
One banana.
50 grams of cookies.
Cooking method:
Put the cheese in a cup and beat with a mixer for five minutes.
Add powdered sugar and beat again.
Pour in the cream and continue to work with the mixer for another minute.
We crush the cookies with a rolling pin.
Cut banana and strawberries into thin slices.
In the dessert dish we lay out in turn: cookies, banana, strawberries. Sprinkle cheese on top.
You should get at least two layers.
Level the top layer of cheese well and sprinkle with grated chocolate.
4. Dessert with mascarpone in the oven
An airy dessert filled with the aroma of cream and vanilla will improve any mood.
Ingredients:
400 grams of biscuits and mascarpone cheese.
100 grams of Vologda oil.
Three eggs.
200 milliliters of 20% cream.
140 grams of powdered sugar.
Cooking method:
Place cookies on cling film, cover and crush into crumbs.
Put butter, softened to room temperature, on top and rub with cookies.
Transfer the mass to the prepared baking dish and make sides of two centimeters. Put in refrigerator.
Combine mascarpone with powdered sugar with a whisk.
Gradually add the cream to the cheese, not forgetting to mix.
Put eggs into the mass, pour a spoonful of tea vanilla. Stir.
Pour the cheese mixture into the biscuit mold. Wrap the mold itself with foil in two layers.
Bake in the oven for 80 minutes (160 degrees).
Put the cooled dessert and leave in the refrigerator for two to three hours.
Serve garnished with your favorite fruit.
5. Dessert with coffee mascarpone
Dessert can be prepared for a weekend breakfast and slowly enjoy its coffee and chocolate taste.
Ingredients:
0.400 kg of mascarpone.
Six yolks.
A quarter kilo of chocolate chip cookies.
80 grams of powdered sugar and chocolate liquor.
100 grams of black coffee.
Cooking method:
Pour powdered sugar into the yolks, wait until it is absorbed a little, and start beating with a mixer.
Pour the yolk cream into a container with mascarpone and add chocolate liqueur. Mix and beat at low speed.
Dip the cookies for a couple of seconds in cold coffee and transfer to a glass.
Top with buttercream.
We spread the cookies and cream in turn until the glass is full.
It must be filled so that there are cookies on top. Place in the refrigerator for at least twenty minutes.
6. Dessert with mascarpone "Quick"
The dessert is filled with sweet raspberries and airy buttercream. It cooks quickly and is eaten instantly.
Ingredients:
0.200 kg cream 33%.
250 grams of sour-milk cottage cheese and mascarpone cheese.
Half a kilo of raspberries.
0.400 kg of fat sour cream.
0.250 kg of granulated sugar.
0.100 kg planed almonds.
Cooking method:
Whip cream with sugar in the usual way.
Add sour cream, cream cheese, sour-milk cottage cheese and continue to whisk.
We put the dessert in the dishes in layers: first the berries, then the cream.
Sprinkle the top cream layer with almonds and leave in the refrigerator for twenty minutes.
7. Dessert with mascarpone and lemon
The dessert is rich in lemon flavor and almond aroma. Tiny cakes sprinkled with chocolate will delight at any time of the day
Ingredients:
Two eggs.
According to Art. a spoonful of powdered sugar and butter.
0.200 kg mascarpone.
Art. a spoonful of almond flakes and candied lemon.
Two spoons of Art. flour.
Cooking method:
Separate the yolks from the whites. We place them in separate cups.
Beat egg whites with a mixer until firm. Add powdered sugar and beat a little more.
Put butter and cheese into the yolks. Mix thoroughly and pour into a large bowl.
Grate the lemon zest on a smaller grater and move it to the cheese mass.
We spread the proteins and gradually stir everything again.
Pour the finished mass into separate silicone molds and bake for about half an hour in the oven (180 degrees).
Cool the finished dessert, transfer to plates and sprinkle with milk chocolate.
8. Dessert with mascarpone and raspberry liqueur
Dessert is more suitable to end the dinner. It contains very little hard alcohol. Raspberries soaked in sweet vodka, savoiardi and mascarpone cream are sure to please
Ingredients:
100 grams of powdered sugar.
Vodka - 50 ml.
Raspberry half a kilo.
Three eggs.
Fatty cream - 100 grams.
250 grams of mascarpone cheese.
A few savoiardi cookies.
Cooking method:
Half of the powdered sugar is generously poured with vodka. Leave for a few minutes to completely dissolve the powder.
Separate the yolks from the proteins and lay them out in different dishes.
Beat the protein in the usual way.
We wash the raspberries, remove the water and fill it with vodka solution.
Beat the yolks, add the rest of the powdered sugar and continue to work until the mass turns white.
Whip the chilled cream.
Pour the yolk mass into a large bowl and shift the mascarpone. Mix and beat lightly.
Add whipped cream first, then egg whites. After each new ingredient, mix the mass.
In a bowl, first put a few layers of cream, then cookies. If it's too long, break it in half. Get several layers.
Top generously sprinkle with raspberries soaked in sweet vodka.
9. Dessert with mascarpone nut-chocolate
When we prepare a dessert for children, the liquor from the recipe must be removed. Without Baileys, the dish will be no less tasty.
Ingredients:
500 grams of mascarpone cheese.
400 grams of cookies "Lady's fingers".
¾ cup powdered sugar.
Six eggs.
Ground nuts - 50 grams.
300 ml of brewed coffee.
Two spoons of Art. Baileys liqueur.
50 grams of white and dark chocolate.
Two spoons of Art. cocoa.
Cooking method:
Melt the chocolate and transfer it to the bowl with the mascarpone. Chocolate must be warm. We mix, we get a mass of light coffee color.
Separate the yolks from the whites and beat each separately in the usual way. Don't forget to add powdered sugar to the yolks.
Mix cheese and beaten egg yolks. Spread the whites on top and mix gently, as it should.
Add liqueur to coffee and stir.
Put a little cream in a serving glass. Lay cookies on top. But before that, you need to dip it in coffee with liquor.
Continue to spread in the same order until the glass is full. There should be a thick layer of cream on top.
Cover the cups with cling film and leave in the refrigerator for two hours.
Before serving, sprinkle with cocoa powder (through a sieve).
If we prepare mascarpone on our own, then pour the cream into a cold bowl.
In order for the tiramisu dessert to be dense and not fall apart, the cheese must also be cold.
Proteins are best beaten with a blender. He will make them magnificent.
Add a pinch of salt to egg whites while beating. It will help you complete the process faster.
Whipped egg whites should be so thick that when you turn the bowl over, where they are, not a drop will fall out.
The speed of whipping proteins should be increased gradually.
It is advisable to beat the yolks with a whisk. They are brought to the desired density, if a furrow can be drawn with a knife.
For a suitable impregnation of cookies in coffee, it is enough to dip it there for two seconds. Coffee should be at room temperature or slightly warm.
Desserts are best prepared with powdered sugar - it dissolves faster than sugar.
Desserts with mascarpone cheese, the recipes of which will be presented below, can be a real discovery for all lovers of creamy sweets and fruits. The advantage of such dishes lies in their simple and quick preparation, as well as in their unusual and surprisingly delicate taste.
Dessert with mascarpone cheese - strawberry recipe
Ingredients:
- powdered sugar - 6 tbsp. spoons;
- mascarpone - 250 g;
- strawberries - 300 g;
- cream - 2 tbsp. spoons;
- mint - for decoration.
Cooking
Strawberry and mascarpone dessert can be a real lifesaver when you need to surprise your guests with an unusual dish.
The preparation of this delicacy should begin with whipping the mascarpone and half the powdered sugar. After a few minutes, carefully add the cream to the mixture, without ceasing to beat it. When the mixture becomes homogeneous, and this will happen after about 5 minutes, the mixer can be turned off and the mass set aside.
Strawberries must be washed, cut into small pieces and mixed with the remaining sugar. After 10 minutes, the resulting juice must be drained, after which you can proceed to the final stage of the recipe.
Layer strawberries and mascarpone mixture in glasses or molds, then decorate the dessert with mint. The dish can be served immediately.
Dessert with mascarpone and cookies
Ingredients:
- mascarpone - 250 g;
- cookies - 100 g;
- instant coffee - 1 tbsp. the spoon;
- sugar - 2 tbsp. spoons;
- cream - 2 tbsp. spoons.
Cooking
Desserts with mascarpone and berries, cookies or fruits differ only in the set of ingredients, but the principle of their preparation remains the same.
First you need to beat the mascarpone with sugar, add cream to it and bring the mass to a homogeneous state. Cookies should be crumbled or ground in a blender, after which you can begin to assemble the dessert.
It is necessary to lay out a layer of cookies in the prepared form, cover it with a layer of mascarpone and repeat the operation until the form is filled. As a decoration, sprinkle each serving of coffee.
Mascarpone and fruit dessert
Ingredients:
Cooking
The simplest mascarpone desserts are prepared in a few minutes and consist of the most diverse set of ingredients. You can use your favorite fruit and biscuits for this recipe by following the directions above and alternating layers of ingredients as you cook. Do not be afraid to experiment, because it is impossible to spoil such a dessert.
Delicate homemade mascarpone cheese - recipes from cream, sour cream or cottage cheese. Prepare an Italian delicacy at home.
- Cream 10% - 300 ml
- Cream 20% - 300 ml
- Lemon juice - 20 ml
Pour the cream into the multicooker bowl (I lubricate the bowl with butter for every fireman).
Close the multicooker bowl. Use the "Select program" button to set the program Milk porridge / desserts.
Press the "Cooking time" button to set 10 minutes. Press the "Start" button.
3 minutes before the end of cooking, open the lid and add lemon juice.
Cook until the end of the program with the lid open, stirring constantly.
Pour the finished mass into a separate container and let cool (I leave it right in the multicooker bowl for 20-30 minutes).
Fold the gauze in four layers, put on a sieve and put the cooled mass into it.
Suspend gauze with creamy mass over the container in a suspended state for 3-6 hours.
How I do it at the last stages: I put a sieve on the pan, put the remains of the laid canvas for cresot embroidery on top of it (stocks since the 80s) and pour out the mascarpone, leave it to lie in the sieve without hanging it, just make sure that the sieve does not touch the buttermilk. It drains for me in about 40-60 minutes, this consistency suits me, very tender.
Recipe 2: homemade cake mascarpone
The main thing in this recipe is to strictly adhere to the indicated recommendations, and then you will get a product very close to the original.
- Animal cream (25%) 1 l
- Lemon 2 pcs.
We have only 2 ingredients, but they also require some preparation. Cream is needed of animal origin, without any additives, with a fat content of at least 25%. Pour the indicated amount of cream into a clean and dry saucepan, the smaller of the two in diameter, and then place a thermometer in it. Keeping track of the temperature to which the cream is heated is very important in this recipe.
Lemons need to be washed and, cut in half, squeeze the juice into a plate. To prepare mascarpone, we need 3 tablespoons of juice.
With the help of a thermometer, we will monitor the temperature of the cream, and with the help of a spoon we will constantly stir them. We turn on the fire under a saucepan of a larger diameter and pour water into it. Then we place a smaller saucepan inside it, into which we have already poured the cream. On medium heat, bring the water to a boil, and then reduce it a little and wait until the temperature in the saucepan with cream reaches 85 degrees.
After that, remove the cream from the stove, but do not turn off the fire - it will still be needed. Pour in the lemon juice in a thin stream, continuing to stir the cream. Look at the thermometer - the temperature should drop to 82 degrees. We return the pan to the water bath and continue to stir the cream, preventing the temperature from rising above 84 degrees.
No one can tell you a specific time for heating the cream. But there is an excellent reference point - a spoon with which you stir the cream. Pay attention to how the cream flows from it, I will give photos of different stages for clarity.
The photo on the left is the initial stage, when you just added lemon juice. And in the photo on the right - after some heating. But this is not yet what we need.
When the warmed cream becomes like a thick cream, and begins to drain from the spoon in a slow stream, enveloping its walls, you can turn off the fire and remove the saucepan with cream from the water bath. Without stopping stirring, cool the cream to 45 degrees.
First, wrap a colander with a layer of gauze and pour the condensed cream into it. We put a bowl under a colander, the liquid part of the whey will actively drain into it. As the cream shrinks, we scrape them off the cloth with a spoon and throw them into the center, to the rest. When the serum stops dripping actively, we transfer it to gauze folded in 5-6 layers and hang it in a bag, allowing the night to sag and “drip”. For those who cooked cottage cheese at home, this process is familiar.
In the morning we remove the gauze bag with whey, put it back in a colander, put oppression on top in the form of a jar of water or another heavy object, and then put this structure in the refrigerator until the evening - for 9-10 hours. You can take out the bag, gently mix the contents, and control the density of the mascarpone. When it reaches the limit you need, you can get the mascarpone from the refrigerator. Here is what you should get:
If the cheese is a little lumpy, don't worry - when whipped into a cream, the lumps will disappear, and the mascarpone will be as it should be. For example, I also want to show you the difference between making mascarpone from cream 10% (left) and 20% (right):
As you can see, it is better to use high-quality, fresh and heavy cream. Then the mascarpone will turn out soft.
We have prepared a delicious soft mascarpone cheese that can be used in making tiramisu or other dessert, or simply spread on bread. Enjoy your meal!
Recipe 3: homemade mascarpone cheese (with photo step by step)
When preparing mascarpone, cream with a fat content of 25% is heated in a water bath to 75-90 degrees and tartaric acid (traditional method), lemon juice or white wine vinegar is added with stirring to start the process of milk protein coagulation.
For cooking, you will need a thermometer, with which you can track the desired heating temperature.
- Fatty cream from 25% 1 l
- Lemon juice 3 tbsp. l.
Take the cream and pour it into a dry pan.
Squeeze out lemon juice.
Set the pan with cream in a water bath. Bring cream to a boil and reduce heat to medium heat. We keep the cream on the stove until the thermometer shows 85 degrees. Remove the cream from the heat and slowly pour in the lemon juice, stirring constantly. We measure the temperature, it should be 82 degrees. We put the cream in a water bath and simmer, without stopping stirring, to a temperature not exceeding 84 degrees.
When the cream thickens and becomes like a cream in consistency, remove from heat and, without stopping stirring, cool to 45 degrees.
Next, using a colander and a cotton towel, we filter the resulting creamy mass. The whey should drain into a bowl located under a colander. As soon as the whey stops actively draining, we transfer the creamy mass with a spoon to a clean towel and hang it up overnight.
In the morning we put almost ready cheese in gauze in a colander, put any oppression on top and put it in the refrigerator for 10 hours.
From time to time it is better to take out the cheese and mix it. You may need less time if you want a medium consistency mascarpone. Once you get the right consistency, take the cheese out of the fridge.
If your mascarpone has small lumps, it's not scary - when mixed with a mixer, the cheese will get the desired uniformity.
Recipe 4: Mascarpone Curd Cream at Home
- cottage cheese - 350 g;
- cream 20% fat - 200 ml;
- butter - 15 g.
The first thing to start making homemade cheese is to transfer the cottage cheese to the blender bowl. Whip the curd for two to three minutes.
Then add a small piece of softened butter and repeat the procedure.
As a result, we get curd without lumps, but still quite dense.
Mascarpone cheese itself is quite fatty. It is the fat content that gives it such a delicate texture. Therefore, it is better to choose cream for this recipe with a fat content of at least 20%.
Gradually, in several stages, we introduce cream into the whipped cottage cheese. May require 150 to 200 ml of cream. Excess cream will turn the mascarpone into liquid curd, which should not be allowed.
After each addition of the next portion of cream, whip our future mascarpone. As a result, we get a fairly dense, glossy and homogeneous mixture. This cream in appearance, taste and composition is absolutely identical to the purchased counterpart.
It can be stored in the refrigerator for up to four days in a tightly closed food container.
Recipe 5, step by step: homemade mascarpone cheese
- cream (at least 20% fat) - 1 l
- lemon juice - 3 tbsp
Pour the cream into the pan and heat it to a temperature of about 80 degrees, it is important not to let it boil.
And then pour the lemon juice into the cream.
Stirring, boil for another 10 minutes.
During this time, the cream ferments and becomes ready for the second stage.
Gauze needs to be folded in several layers, we tie it, filter the liquid and leave it in this form overnight.
In the morning, in a gauze bag, we will have a soft, buttery mixture, which, in fact, is mascarpone cheese.
Mascarpone hardens in the refrigerator. But if you hold it for 15 minutes at room temperature, it becomes the most tender.
Try also to cook a delicious homemade dessert. Enjoy your meal!
Recipe 6: how to make creamy mascarpone
Mascarpone is a cheese not only for desserts, it goes well with fish, meat pates, pasta, sauces, salad dressings.
- Fatty cream - 500 ml
- Lemon juice - 1 tbsp. the spoon
Pour fresh heavy cream into a saucepan and heat over low heat to 90 degrees, stirring constantly with a wooden spatula (this will take 8-10 minutes). Add lemon juice strained through a strainer and mix thoroughly. Remove the pan from the stove and leave for 30 minutes to curdle.
Prepare a sieve and a large bowl.
Cover the sieve with gauze folded in 3 layers.
Pour the curdled cream from the pan into a sieve and leave for an hour until all the whey drains through cheesecloth into a bowl.
Pour the whey into another bowl, put the sieve back on the bowl and, wrapping everything with cling film, place in the refrigerator for 12 hours.
After 12 hours, the mascarpone is ready.
Store mascarpone in the refrigerator for 4-5 days in a tightly closed container. Enjoy your meal.
Recipe 7: Sour Cream Mascarpone - How to Make at Home
- Cream 500 ml
- Sour cream 250 ml
- Lemon 1 pc
- Salt pinch
- sugar pinch
Keep heavy cream at room temperature for 25-30 minutes. For an authentic effect, you should choose cream with a fat content of at least 35%, if it is lower, then too much whey will “leave” the mass in the process.
Mix 20% sour cream at room temperature into the cream.
Squeeze the juice from the lemon, remove the seeds.
Pour lemon juice into the creamy-sour cream mass, add salt and sugar, mix - the mass will begin to thicken almost immediately.
Line a colander or sieve with thick gauze or a towel, lay out mascarpone, cover so that the surface of the cheese does not wind up and leave in a plumb line for 12-18 hours.
Beat the finished thick cream cheese with a blender for smoothness.
Place homemade mascarpone in a clean dish and refrigerate until use.
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