Mascarpone

Mascarpone

By
From
Modern Italian Food
Photographer
Earl Carter

Like ricotta, mascarpone is a critical ingredient in Italian cooking, most notably for the famous tiramisu, but also as an alternative to cream in sweet and savoury dishes.

Mascarpone is not exactly a cheese, as it is not set using a traditional curdling agent. But it is not a butter.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make mascarpone, cream is heated to 100°C and citric acid is introduced to curdle it. It is then left to hang in a muslin bag for several days.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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