Homemade Mascarpone
Source of Recipe
Food & Wine
List of Ingredients
2 cups heavy cream
1/8 teaspoon tartaric acid*
2 large eggs
2 tablespoons sugar Recipe
*Available at wine-making supply stores and some pharmacies. In a stainless steel bowl set over a saucepan of simmering water, stir the cream until it reaches 180-F, about 15 minutes. Add the tartaric acid and stir for 30 seconds. Remove the bowl from the heat and stir the cream for 2 minutes. Transfer to a nonreactive container and let cool, then cover and refrigerate for at least 2 and up to 4 days.
Whisk the eggs and sugar in a stainless steel bowl set over simmering water until they reach 150-F, about 10 minutes. Place the bowl in a larger bowl of ice water and chill for 20 minutes, stirring occasionally.
In a medium bowl, using a handheld electric mixer, beat the chilled cream until it forms soft folds. Beat in the chilled egg mixture until it has the texture of very softly whipped cream. Refrigerate for 1 hour before using.
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