Mascarpone, like all heavenly tastes, shouldn’t be an everyday addition to the food intake, but this ivory-coloured, exceptionally smooth, and easily spreadable fresh cream cheese is so hard to ignore.
The flavour is milky and slightly sweet. The rich, buttery texture comes from the high butterfat content (up to 75 percent). One day I’ll try making mascarpone at home but meanwhile, I buy it from the supermarket.
Here’s a recipe for custard using mascarpone.
- 250 gram mascarpone
- 75 gram caster sugar
- 2 eggs
- 1 teasp corn flour
- 1 and 1/2 teasp vanilla extract
- Place the eggs, sugar, cornflour and vanilla in a bowl and whisk to combine.
- Place the bowl over a pan of simmering water and beat until thick.
- Remove the mixture from the heat and beat over a bowl of iced water until cool.
- Stir in the mascarpone.