Mascarpone
Published: 02/16/2011 by Garde Manger, 3rd Edition
Yield: 32 fl oz/960 mL
* 64 fl oz/1.92 L heavy cream
* 1/2 tsp/2.5 mL tartaric acid
1. Heat the cream to 180°F/80°C, stirring often to prevent scorching. Remove from the heat. Add the tartaric acid, and let the cream coagulate into a curd.
2. Pour the curd into a strainer lined with a coffee filter or damp cheesecloth, if desired and refrigerate for 24 hours to drain. Serve immediately, or transfer to a storage container, cover, and refrigerate for up to 1 week.
3. Chef's note: This is a delicious, rich cheese with a very high fat content. It can be used as a base for sauces by sweetening or adding fruit purées, or it can be served as is to accompany fresh or poached fruits.
