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Fruit Mascarpone

Make Fruit Mascarpone at home with Whipping Cream, Sugar, Lemon Juice, Cinnamon, and Heavy Whipping Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 100 ml
• 4 tbsp
• 2 tbsp
• 1 stick
• 4 cup
• 15 oz
• 3 oz
• 1 tsp

Method (preview)

1. 1

   Mix mascarpone, whipping cream, vanilla bean pulp, sugar and lemon juice. Cover and place in refrigerator.

2. 2

   Bring to a boil red wine, cinnamon, orange peel, star fruit and dried apricots.

3. 3

   Lower heat and simmer for 10 minutes, liquid just bubbling, then let cool.

4. 4

   When completely cooled, mix with Mascarone cheese and serve with fresh figs cut into quarters.

5. 5

   Set aside.

6. 6

   Heat the cream in a double boiler over medium high heat.

7. 7

   When the cream reaches 180 degrees F, add the tartaric acid and stir for 30 seconds.

8. 8

   Remove the cream from the stove and continue to stir for another 2 minutes.

9. 9

   Pour the cream into a lined strainer and refrigerate.

10. 10

    When it is cold, cover it with plastic wrap.

11. 11

    Let the cream sit in the refrigerator for 12 to 18 hours.

12. 12

    It will become very thick and firm.

13. 13

    The Mascarpone will keep for a week in the refrigerator.

14. 14

    Place in food processor and process until smooth. (Approximately 16 oz. Can be substituted in recipe calling for 1 lb.)