RECIPE FOR MASCARPONE CHEESE RECIPES
SUBSTITUTE FOR MASCARPONE CHEESE RECIPE - FOOD.COM
Okay, okay I know. True tiramisu uses mascarpone, but just in case your local Safeway or whatever doesn't carry it, which is often the case, this is a good substitute. I used it in Emeril's tiramisu recipe and it came out very nicely. Just thought this might help someone.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 1/2 cup
Number Of Ingredients 3
Steps:
- Blend all three ingredients together until smooth.
Nutrition Facts : Calories 1271.4, FatContent 128.5, SaturatedFatContent 73.5, CholesterolContent 414.1, SodiumContent 1028.3, CarbohydrateContent 14.9, FiberContent 0, SugarContent 11.6, ProteinContent 19.8
CANNOLI FILLING RECIPE WITH MASCARPONE INGREDIENTS | JUS…
I love cannoli cream...I could eat it with a spoon straight from the bowl. OH WAIT, I've done that.
Provided by Gina Kocurek @mywildheart
Categories Cakes
Prep Time 1 hours
Cook Time 45 minutes
Yield 24
Number Of Ingredients 7
Steps:
- * Mix filling ingredients together.
- * Cover and refrigerate until ready to use (at least a couple of hours).
- * Use a ziploc ( cut the corner ) and pipe into the shells.
- * Keep the cannoli refrigerated until dessert time or whenever you are ready to serve.
- * Some people sprinkle powdered sugar on top right before serving.
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- *I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.
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Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
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- Preheat your oven to 200ºC/400ºF/gas 6.
- Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
- Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
- Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
- Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water.
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(2) The recipe calls for seasonings (salt, pepper) twice - once when mixing the mascarpone/egg yolk/milk, and again when combining this mixture with the potatoes and butter. I wonder if the second addition of seasonings is a mistake - except for salt to taste.
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