Mascarpone cheese Mascarpon~The beautiful body of tiramisu
Overview
I have never been particularly enthusiastic about baking. Every time I see how much sugar and butter are added to the recipe, I feel like the fat in my belly, waist and whole body is ready to move +_+ But having said that, I still have a soft spot for good-quality dairy products, especially tiramisu, which has always been the only one on my dessert list. I looked at the whipped cream in the refrigerator at home that had been there for almost half a year, so I brought a lemon to make a beautiful tiramisu ~ Mascarpon
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Ingredients
Steps
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Nestlé whipping cream, half a lemon, cored and juiced
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Heat the light cream over water to 85 degrees, pour in the lemon juice and stir continuously. At this time, the cream will gradually become thicker. Continue stirring at 85 degrees for 5 minutes and turn off the heat. After the cream has cooled naturally, wrap it in plastic wrap and refrigerate it for 12 hours
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The cream will be very thick after 12 hours of refrigeration. Pour it into a gauze filter and continue to refrigerate for 24 hours. After the cheese is made, put it into an airtight container and store it in the refrigerator.
