Mascarpone

Alexander Wood

Alexander Wood

24th November 2010

Mascarpone

Easy to make, cleaner flavour and more versatile than shop bought.
To flavour infuse or smoke the cream before commencing the recipe, remember if you bring cream to 70/80C with infusion, then chill it will react as if normal cream from the bottle
Recipe can then be caramelized in a kilner jar in a pressure cooker for some very interesting results.
Tartaric acid, can be bought from any homebrew website, I use biggerjugs.co.uk (no seriously its a brewers site)

Ingredients

  • 600gm Double Cream
  • 0.4gm Tartaric Acid (Measure Carefully)

Method

Heat the cream to 180F (82C).
Remove from the heat and whisk in the acid, it should start thickening almost instantly, whisk for a further 2 minutes.
Allow to cool, the refrigerate for 2 hours.
Line a conical strainer with muslin cloth or similar.
Pour the mix into this and hang for a minimum of 8 hours, the longer you hang it the thicker it will be and the less you will have.
Store in a clean container, refrigerate.