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Giuliano Bugiallis Mascarpone sweeter recipe Recipe

Ingredients

How to make it

  • Place cream in a glass casserole or bowl, and place casserole into a larger flameproof pan.
  • Add cold water to a larger pan. Place the pan over medium heat and bring the cream to a temperature of 180 degrees (75-80 Celsius). Use a candy thermometer), stirring every so often with a wooden spoon.
  • As soon as the cream reaches the EXACT temperature, remove from the heat, add tartaric acid, and stir with a wooden spoon for 30 seconds.
  • Remove glass casserole or bowl from the larger pan, and stir another 2 minutes.
  • Line a fine-mesh basket or strainer with thick cheesecloth and pour in cream mixture.
  • Allow to stand for 12 hours in a cool place or on the bottom shelf of the refrigerator.
  • Prepare four 9-inch squares of cheesecloth.
  • Divide mascarpone in four.
  • Place a quarter of it on each square of cheesecloth and fold like a package, without tying it.
  • Place packages on a plate and refrigerate for another 12 hours before using.

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The Cook

peetabear Mid-hudson Valley, NY

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