Mascarpone is a popular ingredient in many desserts – not only in Italian cuisine. Enthusiasts frequently use it in combination with fresh fruit such as strawberries and raspberries, as well as with chocolate and coffee. Above and beyond desserts, the versatility of this creamy cheese also makes it useful in savoury dishes. To make Mascarpone, the cream obtained from centrifuging milk is heated to a temperature of 90°C in a bain-marie. Mascarpone has a sweet buttery taste, with a slightly acidic aftertaste. It is spreadable and creamy to the palate.
(250 g - 500 g)