Mascarpone is a soft, triple-cream Italian cheese. It has a somewhat tangy flavor, is easily spread, and is excellent on fruit, in pastries, and much more.
Mascarpone is white, soft and pliable. It looks similar to clotted cream, just with a thicker consistency.
Selecting and Buying
Pour the cream into the double boiler and increase heat slowly until the cream reaches a temperature of 190 degrees. Add a tablespoon of vinegar or lemon juice and stir. Cover the pan immediately as curds begin to form and remove the boiler from the heat. Allow the pan to stand for 10 minutes before pouring the curdled cream through a cheesecloth-lined strainer.
Allow the curds clustered on the cheesecloth to cool to room temperature. Cover the strainer, place it over a shallow bowl and refrigerate for 24 hours, setting the cheese while it drains. The mascarpone cheese is now ready to use.
Preparation and Use
Mascarpone can be used in a variety of ways. The most popular are with fresh fruit, as a filling for a pastry, or as an ingredient of the italian dessert tiramisu. It can also be used as a substitute for heavy cream or cream cheese in dishes like risotto.
Conserving and Storing
Mascarpone has to be refrigerated, and can last as long as any other cheese in the fridge.