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MASCARPONE CHEESE

1: 1 litre double cream, heavy cream, whipping cream

2: 1/4 tsp citric acid mixed with 2 tbsp of water (or) 2 tbsp lemon juice

3: candy thermometer

4: cheese cloth

MASCARPONE CHEESE page

1: mix citric acid in water and keep aside.

2: place cream in a pan, heat the cream in between low to medium flame up to 85∞C (185∞F), check it with the candy thermometer.

3: now add the citric acid mixture in the cream and mix well, cook for further 5 minutes.

4: then remove it from the stove and let it cool down, without disturbing.

5: then take a bowl, place a sieve on it and then the cheese cloth.

6: transfer the cream in the cheese cloth, leave to cool completely, (do not stir).

7: cover and keep in the fridge for 8 hours.

8: remove the cheese from the cloth and store in air thigh bag for 1 week.

NOTE: use for making Tiramisu, frosting, filling, serve it on toasted bread with jam.

BY Faiza Zarif

COOK WITH FAIZA

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