Mascarpone – creamy tenderness, plastic softness and “immaterial” lightness in one box of Italian cheese.
This cheese is prepared by adding sourdough to the cream taken from cow’s milk during the production of parmesan. The cream is heated to 75-90 ° C and lemon juice or white wine vinegar is added to start the curdling process. Mascarpone contains more than 50% fat in dry matter, has a creamy consistency, so it is ideal for desserts.
Its amazing taste makes mascarpone a versatile product for both hearty main courses and gourmet desserts.
We are curious about what interesting mascarpone can be prepared without spending the main part of the day in the kitchen.
Chicken baked with mascarpone
Ingredients:
- Chicken – 2 pcs.
- Mascarpone cheese – 100 gr.
- Lemon – 2 pcs.
- Olive oil – 3 tbsp. l.
- Fresh rosemary – 3-4 sprigs
- Salt, ground black pepper – to taste.
Rinse the chicks thoroughly, pat dry with paper towels and cut along the brisket. Wash the rosemary, chop the leaves, mix with mascarpone, salt and pepper. Make cuts in the skin of the chickens with a thin sharp knife, lubricate with a mixture of mascarpone, trying to fill the resulting holes. Fry the chicken in hot oil for 4-5 minutes on each side, place in a baking dish and send to an oven preheated to 200 degrees for 20 minutes. Squeeze the juice from the lemons, pour into the pan in which the chicken was fried, add the remaining mascarpone and simmer over low heat, stirring occasionally, for 10 minutes. Serve the chickens generously with the sauce.
Red fish and mascarpone rolls
Ingredients:
- Salmon / lightly salted trout – 200 gr.
- Mascarpone cheese – 200 gr.
- Lemon – 1/2 pc.
- Parsley – 1/2 bunch
- Ground black pepper – to taste
Cut the fish into thin slices, squeeze the juice from the lemon, mix the mascarpone with chopped parsley. Sprinkle the pieces of fish with lemon juice, put mascarpone on the wide side, roll up.
Pasta with mascarpone and smoked salmon
Ingredients:
- Pasta (bows, spirals) – 300 gr.
- Smoked salmon – 250 gr.
- Mascarpone cheese – 150 gr.
- Butter – 1 tbsp. l.
- Sour cream – 100 gr.
- Dijon mustard – 1 tbsp l.
- Orange – 1 pcs.
- Shallots – 3 pc.
- Greens optional
- Salt, ground black pepper – to taste.
Boil the pasta, following the directions on the package, at the same time fry the chopped shallots in oil, add the mascarpone, stir and heat well. Add sour cream and mustard, stir and cook for 2-3 minutes over medium heat. Wash the orange thoroughly, prepare the zest with a special grater, squeeze the juice from the orange. Add juice and zest, salt and pepper to the mascarpone, stir thoroughly and cook for 4-5 minutes. Disassemble the salmon into pieces, remove the bones. Drain the pasta, add the pasta to the sauce, stir and add the fish. Serve instantly with herbs.
Eclairs “Lighter than Easy”
Ingredients:
- Mascarpone cheese – 500 gr.
- Egg – 4 pcs.
- Milk – 125 gr.
- Butter – 100 gr.
- Condensed milk – 150 gr.
- Wheat flour – 150 gr.
- Water – 125 gr.
- Salt is a pinch.
In a heavy-bottomed saucepan, combine water, milk, oil and salt. Bring to a boil, stir vigorously. Quickly add flour (pre-sieved) and stir vigorously. Reduce heat, without ceasing to interfere with cooking, until the dough acquires a dense consistency. Remove from heat, cool the dough until warm, add eggs one at a time, kneading the dough thoroughly each time. You will get a smooth and shiny, very plastic dough of medium density. Using a cooking syringe or bag, line the pieces of dough on the baking parchment, leaving gaps between the profiteroles. Bake in an oven preheated to 190 degrees for 25 minutes, reduce heat to 150-160 degrees and bake for another 10-15 minutes.
Cool the eclairs, mix the mascarpone with condensed milk, add chopped nuts or chocolate if desired, carefully fill the profiteroles with cream. Refrigerate for a couple of hours.
Cheesecake with mascarpone
Ingredients:
- Butter – 125 gr.
- Mascarpone cheese – 500 gr.
- Cream 30% – 200 g.
- Egg – 3 pcs.
- Jubilee cookies – 2 glasses
- Sugar – 1 glass
- Vanilla sugar – 5 gr.
- Ground cinnamon – 1/2 tsp
Grind the cookies with a blender or rolling pin into small crumbs, mix with butter and cinnamon, mix well. Grease the round shape with butter, put the cookies and press, spreading along the bottom and forming sides along the edges of the shape (height 3 cm). Mix mascarpone with sugar, add eggs, vanilla sugar and sour cream one by one, beat thoroughly. Tightly wrap the mold with the base with foil and place in a large container with boiling water so that the water level is in the middle of the baking dish. Pour the cream onto the base and send it with care to an oven preheated to 170 degrees for 50-55 minutes. Turn off the heat, leave the cheesecake for an hour. After cooling down, transfer the cheesecake mold to the refrigerator overnight. Serve garnished with cocoa and cinnamon or melted chocolate.
Light desserts made with mascarpone will be an excellent end to any festive meal. Birthday, Men’s and Women’s Day, and, of course, New Year’s Eve, will not do without amazing Italian-style dishes.
Rolls with mascarpone
Ingredients:
- Baked milk – 200 gr.
- Butter – 30 gr.
- Mascarpone cheese – 250 gr.
- Egg – 1 pcs.
- Wheat flour – 100 gr.
- Sugar – 2 st. l.
- Cocoa powder – 2 tbsp. l.
- Orange – 1 pcs.
- Apple – 1 pcs.
Mix milk, egg, sugar, flour and cocoa, prepare thin pancakes, fry on both sides and grease with butter. Peel the orange, remove the partitions, chop the pulp. Peel the apple, cut into thin slices, then into long pieces. Put mascarpone on each pancake, smooth with a wide knife or spatula, put fruit and roll tightly. Send to refrigerator for 2 hours. Cut across with a sharp knife and serve with vanilla or chocolate sauce.
Milfey with mascarpone
Ingredients:
- Yeast puff pastry – 100 gr.
- Mascarpone cheese – 125 gr.
- Cream 35% – 125 gr.
- Sugar – 100 gr.
- Yolk – 5 pc.
- Gelatin – 7 g.
- Rum / cognac – 15 gr.
- Berries – for decoration.
Defrost the dough, cut into 9×9 cm squares and bake in an oven preheated to 180 degrees for 12-15 minutes. In a small saucepan, mix sugar with 3 tablespoons of water and bring to a boil. Beat the yolks into a fluffy foam, carefully pour in the hot syrup, beating without stopping. Pour gelatin with alcohol and warm slightly. Beat the cream into a strong foam, combine with mascarpone, gelatin and yolks. Chill for 20-25 minutes in the refrigerator. Divide the cooled cakes into several layers, generously coat with cream, put on top of each other. Decorate with fresh berries and icing sugar.
Semifreddo with mascarpone and chocolate
Ingredients:
- Mascarpone cheese – 200 gr.
- Milk – 1/2 cup
- Cream 18% – 250 g.
- Biscuit biscuits – 10 pcs.
- Powdered sugar – 100 gr.
- Chocolate – 70 gr.
In a large container, mix together crushed cookies and chocolate, mascarpone, milk, icing sugar and sour cream. Beat with a mixer for 1 minute. Line a small form with foil with a margin, lay the resulting mass, level and cover with foil. Send it to the freezer for 3-4 hours. An hour before serving, transfer to the refrigerator, serve, pouring with chocolate or berry syrup.
Unusual ideas for deciding what to cook from mascarpone, classic and not quite tiramisu recipes can be found in our Recipes section.