Mascarpone cheese: recipe. Video

This cheese appeared in Italy not so long ago – at the turn of the XVI-XVII centuries. The etymology of the name is still controversial – some believe that it comes from the Spanish mas que bueno, which means “better than good”, and someone – that from one of the varieties of ricotta cheese, which was called mascarpia.

Strictly speaking, since no enzymes are used to make this cheese and it is not aged for ripening, it is not actually mascarpone cheese, but rather a paste or cream. Initially, it was made from heavy cream, which was separated from milk, intended to make a low-fat type of cheese – Parmesan. The high-fat cream was mixed with a little cow’s or buffalo milk, allowed to thicken for 12 hours, and transferred to tight canvas bags to glass the whey. This type of mascarpone is intended more for home use, today it can only be bought from Italian farmers.

In the store you buy a mascarpone made by the express method. According to this technology, cream with a fat content of 25% or more is aged in a water bath, and then wine vinegar, dry white wine or citric acid are added to them. After that, the curdled cream is also decanted through a dense cloth, filled under vacuum so that it can be stored longer. But mascarpone is not a product of long-term storage, and after the package is opened, it must be eaten in three days.

Nutritionists recommend Mascarpone for dietary and medical nutrition as a substitute for butter

Mascarpone cheese is not recommended for children under 2 years old, people suffering from obesity, high blood cholesterol, hypertensive patients. Refrain from using it if you have kidney or stomach pain

If you buy a slice of tiramisu cake in a cafe, it will not be cheap, but you can make this cake with your own hands, it is not at all as difficult as it might seem. If you want to make it, you should not replace the mascarpone with curd mass, as it is advised in some recipes, the taste will be completely different, and the price difference is insignificant. For a real tiramisu you will need: – 6 pcs. chicken eggs; – 120 g granulated sugar; – 400 g savoyardi dry biscuit biscuits; – 500 g mascarpone; – vanilla sugar; – 1 tbsp. cognac or rum; – 50 g of chocolate chips; – 1 cup of strongly brewed coffee.

Brew the coffee, let it settle and cool, carefully pour into a separate cup. Separate the whites from the yolks. Whisk the yolks with sugar and vanilla into a thick, homogeneous mass using a blender. Gradually add the mascarpone to the yolks, whisking constantly at low speed or with a whisk. Beat the whites separately until they form a thick foam. In the mascarpone yolks, gradually add the whipped whites, mixing them in a circular motion with a wooden spatula in one direction.

Add rum or cognac to coffee, pour into a deep plate. Choose the form in which you will lay out the cake, the volume of Savoyardi cookies in one layer depends on its size. Quickly dip each cookie into the coffee and place one layer on the bottom of the mold. Brush it with mascarpone cream and lightly sprinkle with crushed chocolate on top. Lay out the remaining layers, smearing each with cream, on top of the cake also decorate with a layer of cream and sprinkle with chocolate. Cover the mold with cling film and refrigerate for 3 hours.

With mascarpone, you can make a delicious garnish for meat, rice with mushrooms and herbs. You will need; – 250 g of fresh mushrooms; – 250 g mascarpone; – 150 g of rice; – the white part of the leek; – fresh herbs: dill, cilantro.

Cut the mushrooms into pieces, fry in butter. Boil rice, mix it in a pan with mushrooms, fry everything together for 5 minutes. Add the mascarpone to the skillet, stir, continue to fry until the cheese dissolves. Add chopped leeks and herbs and remove from heat.