Mauri Mascarpone Cheese

Mascarpone Cheese

Mascarpone Cheese is a dairy product made with cow's milk cream coagulated with citric or tartaric acid or with lactic ferments. It is typical of some areas of Lombardy (in particular Lodi and Abbiategrasso).

Processing

Unlike most Italian cheeses, made by adding rennet to milk, Mascarpone Cheese is produced through the acid-thermal coagulation of milk cream that is through the addition of acetic or citric acid and processing for 5 or 10 minutes at high temperature, even up to 90-95 ° C. This different coagulation is the cause of the creamy consistency of mascarpone.

For this reason, Mascarpone Cheese can still be classified as cheese, not as a simple dairy product, because the casein coagulates, the structural modification of which makes the cream more compact and consistent. The coagulation is followed by the dripping of the serum with the filtering of the mascarpone Mascarpone Cheese. Milk from the morning milking is generally used which, as soon as it arrives at the dairy, is subjected to centrifugation to obtain the cream with a percentage of fat around 35%.

Production period

Some time back, its production was limited in autumn and winter and was sold in bulk or small gauze bags weighing 100-200 grams; today modern refrigeration techniques make it a product available all year round.

Use in the kitchen

It is consumed alone or in the preparation of creams and desserts, but also for seasoning pasta and risotto. It is one of the fundamental ingredients of tiramisu. Mascarpone is also used in cooking instead of butter or added in layers to other cheeses such as gorgonzola, with salmon. Mascarpone cream, with eggs and sugar, is delicious with pandoro and panettone.

Storage

The storage time is quite short, so it must be kept in the refrigerator and consumed as soon as possible, especially if fresh. When packaged sterile and / or vacuum packed, mascarpone extends its expiration date up to two weeks after packaging. Once opened, however, it should be consumed within a couple of days, since it tends to go rancid rather quickly.

How to use mascarpone in desserts

Mascarpone Cheese is used a lot in pastry making and the best-known cake based on this cheese is undoubtedly the famous tiramisu, also perfect as a birthday cake.

First, take 6 eggs at room temperature and separate the egg whites from the yolks, placing them in two separate containers. To the yolks add 70 g of sugar and whisk them, with a whisk, to obtain a frothy mixture. Add 500 g of mascarpone and mix the cream which must have a very soft and homogeneous consistency. Whisk the egg whites until stiff, without adding other ingredients, adding 70 g of sugar halfway through processing. Add the whipped egg whites to the yolks and mix well with a wooden spoon, from the bottom upwards, then leave to rest in the refrigerator.

Meanwhile, in another container mix 10 g of sugar, with 8 cups of coffee, and 50 ml of rum. Take the bowl in which you want to compose your dessert and start pouring the biscuits you have chosen as the base into the coffee mixture. Wet 300 g of biscuits, add a generous layer of mascarpone cream and then repeat the operation to create multiple layers of dessert. Leave to cool in the refrigerator for at least 2 hours and then sprinkle the surface with bitter cocoa powder.

As an alternative to tiramisu, you can use mascarpone to stuff sponge cake, or a tart with strawberries and chocolate chips, preparing an exquisite cream, which can also be eaten by spoon.

Start by dividing the yolks from the egg whites of 4 eggs. Work the yolks with 150 g of sugar until light and frothy mixture is obtained. Beat the egg whites until stiff and add them to the yolks with 500 g of mascarpone and 25 ml of rum. Finally, sprinkle with 10 g of cinnamon or bitter cocoa.

Other must-try creams are forest fruit cream, chocolate cream, and milk cream, all very quick and easy to prepare.

To prepare the one with berries, start by working the 3 egg yolks with 70 g of sugar and 1 pinch of salt. Use a whisk to obtain a very frothy mixture. Add 250 g of mascarpone and the grated zest of half a lemon. Beat the egg whites until stiff and add them to the yolks. Let the cream rest in the refrigerator, still whipped. In the meantime, heat 150 g of berries with 1 tablespoon of sugar and half a glass of water in a non-stick pan. Let the sauce cook for 5 minutes, adding half a glass of water, if it is too thick. Once the berry sauce is ready, let it cool to room temperature, then distribute it on the cream, already poured into cups to obtain many mini portions for the guests. Serve with a coconut or cinnamon biscuit.

 

Whip about 500 g of mascarpone in a large container, using a whisk for convenience. Add about 100 g of sugar and continue whipping. When you have obtained a satisfying, thick and creamy result, add 100 g of melted chocolate or hazelnut cream. Mix the ingredients well and serve with a spoon or use it to fill a cocoa cake.

Milk cream with mascarpone

It is ideal for those who want a simple, fast and delicious dessert. To prepare it, whip 500 g of mascarpone in a container, using a whisk, then, a little at a time, add about 100 ml of condensed milk. Add 100 g of sugar and continue whipping. Your cream is ready to be used, as you prefer.It is ideal for the winter climate, for breakfast or to accompany tea, is the apple and mascarpone cake, not to be missed.

Energetically beat 3 eggs at room temperature with the sugar to obtain a very compact mixture. A little at a time, add 250 g of mascarpone. Continue to mix and add 1 pinch of salt. Then, add 200 g of flour sifted a little at a time, 1 sachet of baking powder (about 16 g) and 1 teaspoon of vanillin (about 7 g).

Peel 4 large apples, removing the core and cut them into cubes about 2 cm thick. Mix them with the mixture, to obtain a homogeneous mixture.

In the meantime, preheat the oven to 180 ° and butter a cake pan (24 cm in diameter). Pour the mixture, leveling the surface. When the oven has reached the right temperature, bake for about 55 minutes. Remove from the oven and leave to cool before serving with a sprinkling of icing sugar.

Mascarpone cream is perfect for sweet recipes, to be a soft and frothy filling of various cakes, pies and spoon desserts. Make a reinterpretation of the mascarpone-filled chocolate cake or stay true to the original version of the chocolate cake and simply accompany each slice with a spoonful of soft cream. Alternatively, insert it in a pastry bag and create many decorative curls to garnish the surface of the cake as desired. Or you can use it as a filling for shortcrust pastry and make a magnificent tart with mascarpone and jam!

Mascarpone cheese is a very creamy Gourmet Italian cheese that is usually used in desserts making. Lately Mascarpone cheese has become very popular as Tiramisu dessert. Chefs also have been finding more uses for this Gourmet Cheese in creams, condiments, pasta fillings, sauces and more.

Suggestion: One delicious and deadly use for Italian Mascarpone cheese is in the "Torta di Gorgonzola", literally "Gorgonzola cake", in which horizontal slices of mascarpone cheese are alternated with other horizontal slices of mascarpone cheese.

17.6 ounce (500 gram)

Ingredients: Milk cream, acidity regulator: citric acid

Packaging: Plastic Container

Flavor: Buttery, creamy, mild, milky
Texture: Smooth, buttery, creamy
Color: White
Aroma: Fresh

Product of Italy