Refrigerate for 24 hours before serving or using in recipes. Bring heavy cream to a simmer at 80 c 175 f. Ingredients 2 1 2 cups 20floz 565ml heavy cream 2 1 2 tablespoons lemon juice. Pour cream into a double boiler fitted with a thermometer. You can also add a spoonful of sour cream or whipping cream to mimic mascarpone s airy meltaway consistency in dishes like risotto or soup.
Again remove from heat and bring down the temperature to 140 f 60 c pour the cream into a glass bowl cover the bowl. To make mascarpone you will need only two ingredients. Cover with plastic wrap and a clean tea towel on top. Heat cream until the thermometer reads 185 degrees f 85 degrees c about 10 minutes. Again remove from heat and bring down the temperature to 140 f 60 c pour the cream into a glass bowl cover the bowl.
Heat cream until the thermometer reads 185 degrees f 85 degrees c about 10 minutes. Many recipes call for a combination of both cream cheese and mascarpone so depending on the application cream cheese may be a good substitute especially in baked goods. Refrigerate for 24 hours before serving or using in recipes.
