Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Mascarpone

Preparation info
  • About

    1

    lb
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Heavy cream 1

Method

Procedure

Preparation

  1. Heat the cream to 180°F (92°C).
  2. Dissolve the tartaric acid in the water.
  3. Remove the cream from the heat and stir in the acid solution.
  4. Allow to stand at room temperature until the curd forms.
  5. Pour into a cheesecloth-lined strainer set over a bowl.
  6. Drain