Giuliano Bugiallis Mascarpone sweeter recipe
From peetabear 14 years agoIngredients
- 1 quart (1 liter) fresh heavy cream shopping list
- 1/4 tsp. tartaric acid (available from pharmacies and some grocers shopping list
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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