2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Prepare yourself mascarponewhich is used to make many desserts. You need liquid cream - 125 milliliters, 250 milliliters of high-fat milk, 1 teaspoon of lemon juice.
You also need a thermometer to measure the temperature of the liquid, but in its absence the temperature regime is selected by eye. You also need a sieve, preferably cone-shaped, as well as a piece of cotton cloth.
Mascarpone has the consistency of cottage cheese, but without its characteristic granular structure. This is due to the high percentage of fat in mascarpone.
The liquid cream is mixed with the milk and poured into a saucepan. Heat gradually, stirring constantly. When the temperature of the mixture reaches 85 degrees, remove the pan from the heat.
With constant stirring, gradually add the lemon juice. At this time, the temperature of the cream will be 82 degrees. The pot is returned to the hob and stirred constantly, the temperature being between 82 and 84 degrees.
The spoon should be removed from time to time to see the structure of the finished product. If the spoon is almost clean when removed, with small dense spills, heating continues.
When, when removed, the spoon is tightly wrapped in the cream liquid and the liquid remains on it when the spoon is vertical, the mascarpone is ready.
Remove the pan from the heat and cool to 50 degrees with constant stirring. The mascarpone is poured into a colander covered with a cotton cloth.
When drained, the cotton fabric is tied and the liquid must be drained completely - this is done by constantly dripping drops from the bundle until the humidity decreases.
Once the cotton bundle has a thick appearance, it is returned to the colander, a pound of weight, such as a packet of lentils or beans, is placed on top and left in the refrigerator for ten hours.
After a few hours, the mascarpone is removed and mixed gently until it is clear that it has reached the required density to be used as a base for desserts.
Recommended:
Culinary Application Of Mascarpone
Mascarpone cheese, which is becoming increasingly popular in our country, is a soft cream cheese of buffalo or cow's milk. It has a pleasant creamy texture and a very delicate taste. According to the Italians, this cheese is perfect for preparing various types of desserts.
Mascarpone
Mascarpone - the invariable ingredient for the favorite of many of us Tiramisu. Strange or not, although it is a cheese, mascarpone is used mainly in desserts and especially in creams and mousses. And this is no accident, this Italian cheese does not have a hard texture, but a soft and creamy structure, which is so conducive to delicious desserts.
Mascarpone Or Mozzarella? What Do You Prefer?
Soft fresh cheeses are immature and perishable cheeses. Most are made from cow's milk. The curd - a milk product of the low or medium fat cheese type and a grainy consistency. It is prepared with lactic acid yeast, which gives it a fresh, slightly sharp taste.
Dessert Creams With Mascarpone
Here are some recipes for desserts with mascarpone. Most of them are very easy to prepare and literally in a few minutes. This makes them suitable for unforeseen guests. You can replace some of the products - for example in blueberry cream, you can add jam as you like, and in orange cream you can replace the fruit with lemon.
Gorgeous Mascarpone - Eat It, But With One Thing In Mind
The creamy texture of Mascarpone cheese is ideal for side dishes, baked desserts, especially Italian ones like Tiramisu and even for pasta. The palate may want the rich taste of Mascarpone, although it is not recommended to eat it too often.
