Recipe Details
Ingredients
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2cupsheavy cream
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1tablespoonlemon juice
Cooking Directions
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Gather all ingredients.
ALLRECIPES / SONIA BOZZO
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Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
ALLRECIPES / SONIA BOZZO
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Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
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Whisk well and let cool for 30 minutes.
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Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
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Chill in a refrigerator for 8 hours, or overnight.
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Remove plastic wrap and store in a sealed container or use immediately.
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Recipe Tips
Use heavy cream that contains 35%-40% butterfat.
If not using a thermometer in Step 2, bring the cream to the lowest possible simmer, as in barely any tiny bubbles breaking the surface.
This is the thick, dense, firm version of mascarpone. Once chilled, it has a slightly grainy appearance on a knife but should be completely smooth on the palate.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe14 | |
| Calories118 | |
| % Daily Value * | |
| Total Fat 13g |
16% |
| Saturated Fat 8g |
39% |
| Cholesterol 47mg |
16% |
| Sodium 13mg |
1% |
| Total Carbohydrate 1g |
0% |
| Protein 1g |
1% |
| Potassium 27mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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