Mascarpone is a rich Italian triple cream cheese from the Lombardy region of Italy. Mascarpone is commonly associated with desserts such as tiramisu, our Berrymisu and cannoli, however it also makes a perfect addition to savoury dishes such a Risotto or Pasta.
MAKES APPROXIMATELY 400G
- 600ml regular cream (not thickened or double).
- Heaped ¼ tsp. citric acid diluted in 15ml. water.
- Measure out the water in a measuring cup, and stir in the citric acid, until it dissolves.
- Pour the cream into the saucepan and bring it up to a simmer (stirring the base of the pot constantly to prevent scalding).
- Once the cream reaches a simmer, remove from the heat, and stir in the diluted citric acid. Count to 10, then stop stirring immediately.
- Leave the cream uncovered to cool to room temperature, then place the lid on the saucepan, and allow to set overnight, or for 12 hours, in the fridge.
- After allowing for the setting time, scoop the mascarpone into a cheese cloth-lined colander, and allow to drain until it reaches the desired consistency.
- The mascarpone will last approximately 8 days in the fridge, however this can vary depending on the freshness of the cream.