- 600gm DOUBLE CREAM
- 0.4gm TARTARIC ACID (MEASURE CAREFULLY)
Mascarpone
Alexander Wood
13th January 2011
Mascarpone
You can flavour the cream ahead of time, such as infuse with herbs or smoke the cream with a smoking gun, then follow recipe as directed.
Ingredients
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, THEN 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
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