The expensive mascarpone, an ingredient used in numerous recipes, and famous in Tiramisu, can be prepared at home in a very simple and economical way.
Two homemade and economical versions, to replace this creamy and soft cheese, with a delicately sweet flavor and a slight acidity.
Recipe for 4 people.
Classic (no restrictions), Low carb, Gluten free, Vegetarian
Preparation: 00:15 + resting time + time to drain in the fridge
Intermission: 00:20
TOOLS
1 Chinois (optional) or fine strainer, 1 pan(es) (optional), 1 bowl(s)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients Fresh homemade cream Mascarpone
– 600 g of fresh cream
– 100 ml of lemon juice, filtered.
Homemade mascarpone with canned cream Ingredients:
– 2 cans of cream (each can weighs 300 g)
– 3 tablespoons of lemon juice, filtered.
PREPARATION:
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Separate the ingredients and utensils for the recipe.
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Wash the lemon, squeeze and filter the juice (see quantities in the ingredients)
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Homemade mascarpone can be made with either fresh cream or canned cream. The difference lies in some aspects:
- Preparation method: preparing canned mascarpone cream is simpler and faster.
- Preparation time: The preparation time of canned mascarpone is almost instantaneous: it is not necessary to heat it or let it rest or freeze before draining it.
- Drain time: Drain time is shorter for canned cream.
- Final result: the consistency obtained with fresh cream is closest to mascarpone.
- Yield: the yield of mascarpone with fresh cream is equal to 60% of the original quantity, while with canned cream it is equal to 50%.
- Cost of the recipe: with canned cream it costs a little less, nothing particularly significant.
4. Use this recipe to make classics that use mascarpone, such as Tiramisu.
PREPARATION:
In the end? Which one to choose? The advice is to make it with fresh cream, as the result is closer, but both work very well. Evaluate the points mentioned above and the recipes below to decide.
Homemade fresh cream mascarpone:
- In a saucepan, over low heat, heat the fresh cream, stirring to avoid the formation of cream, until it starts to boil.
- Still on low heat, add the filtered lemon juice and, stirring constantly, cook for about 5 minutes until it has thickened slightly.
- Turn off the heat and, in the pan itself, let it cool – about 20 minutes at room temperature – to thicken. This step is essential to get the desired result – don’t skip it.
- After resting, put the mixture back in the refrigerator for 1 hour, until it has solidified.
- Line a chinois or fine strainer with a fine cloth or paper filter.
- Place the already firm cream in the lined strainer and let it drain in the refrigerator for at least 8 hours or the time necessary to reach the firm point of the “mascarpone cream”. (the time depends on the brand of cream).
Homemade mascarpone with canned cream:
- In a bowl, mix the canned cream with the filtered lemon juice.
- Line a chinois or fine strainer with a fine cloth or paper filter.
- Place the cream in the lined strainer and let it drain in the refrigerator for at least 4 hours or the time necessary to reach a firm consistency (the time is estimated and depends on the brand of the cream).
FINALIZATION AND ASSEMBLY:
- As soon as the mascarpone has thickened, if you do not intend to use it immediately, transfer it to an airtight container and set it aside.
- Can be stored in the refrigerator, covered, for up to 2 days.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
