Mascarpone Recipes

MASCARPONE

Mascarpone image

Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!

Provided by Mike Swieton

Time 4h15m

Yield 8

Number Of Ingredients 2

Ingredients

1 pint heavy cream
1 ½ teaspoons cream of tartar

Steps:

Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 2 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.9 mg, Sugar 0.1 g

MASCARPONE CREAM SAUCE

Mascarpone Cream Sauce image

Need a sauce for a delicate lobster ravioli? Here's your sauce! This sauce can also be used for mushroom or butternut ravioli's with equal success. This sauce is definitely not for dieters, but shines at a formal Italian dinner where calorie counting is not heeded. Make sure you use a good parmasen cheese (not something out of a box). A nice Sauvignon Blanc is a great accompaniment to this sauce.

Provided by Doc Joe

Categories Sauces

Time 10m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup mascarpone cheese
2 ounces butter
1/2 cup grated parmesan cheese
1/4 teaspoon fresh grated nutmeg
heavy cream (as needed)
white pepper

Steps:

Melt butter in a suce pan over medium heat.
Add mascarpone cheese into pan after butter has melted, and stir until the mascarpone has all melted.
Add the parmasean cheese at once and stir to mix off the heat (the sauce will clump up if it gets too hot with the parmasean added).
Stir in the nutmeg.
If needed, adjust the sauce's thickness with heavy cream.
Season to taste with pepper.

Nutrition Facts : Calories 104.2, Fat 10.1, SaturatedFat 6.3, Cholesterol 27.6, Sodium 194.9, Carbohydrate 0.4, Sugar 0.1, Protein 3.3

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