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Author Notes: Every time I make this, I'm surprised at how much better it tastes than store bought domestic mascarpone. When sourcing your heavy cream for this recipe, do try to stay away from ultra pasteurized cream. I have found that it inhibits the thickening. Adapted from my Lemon Posset recipe. —mrslarkin
Makes about 10 ounces
- 2 cups heavy cream
- 1 tablespoon fresh Meyer lemon juice, or regular lemon (will be slightly tangier)
- large square of cheesecloth, 4 layers thick
- In a small saucepan over medium heat, heat cream to boiling. Watch the heat - don’t let the cream boil over. If you've got an instant read thermometer, you are shooting for a boiling temperature of 190 degrees. On my electric stovetop, the temperature of the boiling cream fluctuates around 180 to 200 degrees F. Continue boiling for 5 minutes, stirring the bubbles down when necessary.
- Stir in the lemon juice and cook, stirring, for about 5 more minutes, or until the cream thickens and resembles a loose bechamel sauce. Remove saucepan from heat and let cool, about 15 minutes. The cream will thicken more.
- Fit a medium-sized mesh sieve over a medium bowl. Place a large cheesecloth square over sieve. Pour thickened cream over cheesecloth-lined sieve. Fold the ends of the cheesecloth over. Cover the bowl with plastic wrap. Refrigerate in the sieve for at least 12 hours, or overnight. I prefer a firmer mascarpone, so I like to lay a small dish or two (like a demitasse saucer) over the top to weight it down slightly.
- Turn mascarpone out into a bowl, cover and refrigerate until ready to use. Mascarpone usually keeps for about 5 to 7 days.
- If you can keep yourself from eating the whole thing right then and there, the mascarpone is outstanding with radishes, as in this recipe: http://www.food52.com/recipes/8049_radish_mascarpone_honey_salt
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