Cookbook:Mascarpone Cheese
| Mascarpone Cheese | |
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| Category | Dairy |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Mascarpone is a mild, fresh Italian cheese,[1][2][3] closely related to cream cheese and ricotta,[4] and not unlike clotted cream.[2]
Characteristics
editMascarpone is made by acidifying heated heavy cream with citric acid, lactic acid, or tartaric acid,[1][4][5] which thickens it and causes a large portion of the water to separate out in the form of whey.[2][5] The whey is then allowed to drain away,[4][6] leaving behind a thickened product that is very high in fat (about 60–75%).[5][7][6] This results in a thick, creamy, smooth, and spreadable fresh cheese with an off-white color and very mild flavor.[5][7][6][8] The mascarpone may then be salted or whipped.[4]
Selection and storage
editAs a fresh cheese, mascarpone is very perishable.[1][5][7] It should be kept in the fridge, covered.
Use
editWith its mild flavor and creamy texture, mascarpone is often used in dessert preparations.[4] For example, it forms a critical part of the Italian dessert tiramisu,[2][4][8] and it adds a creaminess to cheesecake.[5][8][9] It pairs well with fruit as well,[10] especially figs.[3][9] In terms of savory applications, mascarpone can be incorporated into sauces, savory tortes, and more.[3][7] Of the cheeses, mascarpone is relatively easy to make by non-specialists.[2]
Substitution
editRecipes
editReferences
edit- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d e f "6.7: Cheese". Chemistry LibreTexts. 2017-10-01. Retrieved 2025-03-16.
- ↑ a b c d e f Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
- ↑ a b c Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b c d Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.