Mascarpone is moderates, cremiger from cream. Originally originating from the lombardischen Lodi (Mascherpa was the dialect designation for Ricotta), it is manufactured today in completely Italy. Mascarpone serves also as if added for sweet foods (e.g. Tiramisu) and cake fillings.

Mascarpone is fast perishable, why he was manufactured in former times particularly in the winter. Since it accepts easily foreign smelling, it should be kept well locked.

In addition, Mascarpone is available as commodity, can be manufactured easily. In addition a litre of cream on for instance 90"°C heat up, to 5 ml citric acid or the appropriate quantity lemon juice in addition-give and approx. 10 min slowly agitate, until the cream ran. Subsequently, leave the mass in a cloth to drip off.

A special mild cremige form of the Gorgonzola cheese is acted as cake with alternating layers of Gorgonzola and Mascarpone, one of the trade names for it is Torta San Gaudenzio.

Articles in category "Mascarpone"

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