Mascarpone

Alexander Wood

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

  • 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, 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