MASCARPONE CREAM
Mascarpone cream is a rich, velvety Italian cheese made from cream, known for its luscious texture and mildly sweet, buttery flavour. It’s smoother than cream cheese and has a subtle tang that makes it incredibly versatile in both sweet and savoury dishes.
I love making it at home because the yield is incredible from the amount of pouring cream you use and it is just so much more cost effective. Most of the time mascarpone is incredibly hard to source as well so it’s such a great recipe to have in your back pocket if you get stuck.
Once you’ve got your homemade mascarpone, the culinary world’s your oyster. Whip it into tiramisu or use it as a decadent topping for fresh berries. Mix it into risottos for a creamy lift or dollop it on roasted veggies for an indulgent touch. It’s the magic ingredient that effortlessly ups the ante on any dish.
MASCARPONE CREAM
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MASCARPONE CREAM 〰️
Time: 30 minutes hand on + 4 hours rest + overnight drip
Serves: Make about 800gm worth (feel free to half the recipe for a smaller amount.
1 litre pouring cream
1/2 cup malted milk powder
6 table spoons lemon juice
Place cream and malted milk powder in pot and whisk together over medium heat. Once heat had reached 82 degrees, keep out between 82 - 87 degrees clerics for 5 minutes, stirring with a rubber spatula as it does, making sure no film layers the bottom. After five minutes take off heat, and stir in the lemon juice. Pour into bowl, cover with cling film and place into the fridge for 4-6 hours, the longer the better.
Line a bowl with a coffee filter or muslin cloth and pour the cream into it, making sure there is enough space to let it drip. Allow to drip overnight, or until its thickened up. Gently squeeze excess water content out of the drip bag before popping into an air tight container in the fridge. It can last up to a week if stored properly, but 5 days is a more reasonable storage time. You can also freeze for up to 6 weeks, so feel free to portion some into the fridge or some into the freezer.