Mascarpone
Silky, cloud-like mascarpone with just a whisper of tang from fresh lemon transforms simple cream into pure Italian luxury. I make this whenever I want to elevate desserts or create an indulgent sauce that melts beautifully into warm pasta.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
16 servings
Ingredients
- 16 ouncesheavy whipping cream (pasteurized - not ultra-pasteurized)
- 1 tablespoonfresh lemon juice
Nutrition Facts
Per Serving (serves 16 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat the cream in a double boiler, often stirring, to 190 degrees Fahrenheit. It will take about of gentle heating. Add the lemon juice and continue heating the mixture, stirring gently until the cream curdles. The whipping cream will become thicker and cover your spoon's back thickly.
- 2
When the cream reaches temperature, keep it there for . Remove the pan with the curd from the bottom of the double boiler. Let the mixture cool for . In the meantime, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Pour the mixture into the lined sieve. Once it is cooled completely, cover it with plastic wrap and refrigerate it in the sieve with the bowl overnight or for up to . Transfer to an airtight container.