MASCARPONE CREAM RECIPE RECIPES
MASCARPONE CREAM - ITALIAN RECIPES BY GIALLOZAFFERANO
Mascarpone cream is an Italian spoon dessert, ideal for the Christmas holidays to serve with panettone . Prepared with fresh ingredients, it is delicate and truly delicious.
Provided by GialloZafferano
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- To make the mascarpone cream , pour the water into a saucepan 1 and add the white sugar 2 . Stir gently to moisten the sugar and heat to 250°F (120°C) (measure the exact temperature with a kitchen thermometer) 3 ; if you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface.
- Shortly before reaching 250°F (120°C), i.e., at approximately 240°F (115°C), start beating the eggs with an electric whisk 4 or using a stand mixer. When the syrup reaches 250°F (120°C), pour slowly over the egg yolks 5 , continuing to whisk. Beat until completely cooled 6 . The result is known as pate à bombe, the base of many patisserie recipes.
- In a bowl, mix the mascarpone gently with a spatula 7 . Add the cooled egg yolks to the mascarpone a little at a time, stirring with a soft spatula from the bottom up 8 until the mixture is smooth 9 .
- Your cream is ready ! Enjoy it with slices of panettone or pandoro, or pour into dessert glasses 10 and top with sifted cocoa powder to taste (11-12).
Nutrition Facts : Calories 774 kcal, CarbohydrateContent 33.8 g, SugarContent 33 g, FatContent 65 g, SaturatedFatContent 36.94 g, FiberContent 2.2 g, CholesterolContent 319 g, SodiumContent 186 g
MASCARPONE CREAM - ITALIAN RECIPES BY GIALLOZAFFERANO
Mascarpone cream is an Italian spoon dessert, ideal for the Christmas holidays to serve with panettone . Prepared with fresh ingredients, it is delicate and truly delicious.
Provided by GialloZafferano
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- To make the mascarpone cream , pour the water into a saucepan 1 and add the white sugar 2 . Stir gently to moisten the sugar and heat to 250°F (120°C) (measure the exact temperature with a kitchen thermometer) 3 ; if you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface.
- Shortly before reaching 250°F (120°C), i.e., at approximately 240°F (115°C), start beating the eggs with an electric whisk 4 or using a stand mixer. When the syrup reaches 250°F (120°C), pour slowly over the egg yolks 5 , continuing to whisk. Beat until completely cooled 6 . The result is known as pate à bombe, the base of many patisserie recipes.
- In a bowl, mix the mascarpone gently with a spatula 7 . Add the cooled egg yolks to the mascarpone a little at a time, stirring with a soft spatula from the bottom up 8 until the mixture is smooth 9 .
- Your cream is ready ! Enjoy it with slices of panettone or pandoro, or pour into dessert glasses 10 and top with sifted cocoa powder to taste (11-12).
Nutrition Facts : Calories 774 kcal, CarbohydrateContent 33.8 g, SugarContent 33 g, FatContent 65 g, SaturatedFatContent 36.94 g, FiberContent 2.2 g, CholesterolContent 319 g, SodiumContent 186 g
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- Whisk together mascarpone cheese, cream, sugar, and vanilla until blended. (Do not use an electric mixer.)
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MASCARPONE RECIPE | ALLRECIPES
Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!
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Reviews 4
Total Time 4 hours 15 minutes
Category Ingredients, Dairy Recipes, Cheese Recipes
Calories 206.7 calories per serving
From allrecipes.com
Reviews 4
Total Time 4 hours 15 minutes
Category Ingredients, Dairy Recipes, Cheese Recipes
Calories 206.7 calories per serving
- Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.
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After a nice dinner in an Italian restaurant, my mom, daughter & I shared a fabulous dessert - the sweet cream was rich and berries were layered inside. I went on a mission to re-create the dessert and came up with this recipe. The cream is soft -- not stiff or firm, like whipped cream. You can use your favorite fresh fruit or coulis. Layer it in a clear glass goblet or parfait dish; about 2 cups of berries or fruit coulis will be right.
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 164 per serving
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 164 per serving
- Cover and refrigerate for 1 hour or as long as overnight. Serve cold.
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Zabaglione—a boozy Italian custard sauce—is made by whisking together egg yolks, sugar and a splash of wine. This recipe is based on the traditional master recipe, which uses half an eggshell of sugar and half an eggshell of wine for each yolk. In this version, we took tips from chefs Jody William and Rita Sodi of New York City’s Via Carota. A Moscato-based zabaglione is mixed with creamy mascarpone to keep it stable; serve it over fruit for a simple dinner party dessert.
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Total Time 15 minutes
Category Desserts
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Total Time 15 minutes
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AUTHENTIC ITALIAN MASCARPONE CREAM RECIPE - RECIPES FROM ITALY
Sep 17, 2020 · This Italian mascarpone cream recipe is made with pasteurized eggs, so is safe and delicious at the same time. We’ll show you how to pasteurize eggs safely, using a hot syrup made with water and sugar. For a great mascarpone cream, anyway, mascarpone cheese should be creamy but dense and thick, not runny.
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HOW TO MAKE MASCARPONE: HOMEMADE MASCARPONE RECIPE - 2021 ...
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