Food & Drink - Independent.ie

Food & Drink

Mascarpone is not a food to eat every day: it's what's known as a triple cream cheese! It is made from thick cream, with - usually - the addition of citric acid. The flavour is rich, of course, but it is nicely offset by that acidity. I love mascarpone's gorgeous, thick, spreadable texture. It's so good served with fresh fruit, as in the quick fruit brulee recipe, above left, or with nuts and some honey. I'll also stir mascarpone into a risotto at the end of cooking, for some added richness. As a cream cheese, it can be 
used as the cheese part of a cheesecake - the result is a full-flavoured cake that is divinely decadent. Mascarpone is, along with lady-finger biscuits, coffee and cocoa, an essential component of the classic Italian dessert, tiramisu. You can buy mascarpone in cheese shops and even in most large supermarkets.

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Food & Drink - Independent.ie

Food & Drink

Mascarpone is not a food to eat every day: it's what's known as a triple cream cheese! It is made from thick cream, with - usually - the addition of citric acid. The flavour is rich, of course, but it is nicely offset by that acidity. I love mascarpone's gorgeous, thick, spreadable texture. It's so good served with fresh fruit, as in the quick fruit brulee recipe, above left, or with nuts and some honey. I'll also stir mascarpone into a risotto at the end of cooking, for some added richness. As a cream cheese, it can be 
used as the cheese part of a cheesecake - the result is a full-flavoured cake that is divinely decadent. Mascarpone is, along with lady-finger biscuits, coffee and cocoa, an essential component of the classic Italian dessert, tiramisu. You can buy mascarpone in cheese shops and even in most large supermarkets.

Food & Drink - Independent.ie

Food & Drink

Mascarpone is not a food to eat every day: it's what's known as a triple cream cheese! It is made from thick cream, with - usually - the addition of citric acid. The flavour is rich, of course, but it is nicely offset by that acidity. I love mascarpone's gorgeous, thick, spreadable texture. It's so good served with fresh fruit, as in the quick fruit brulee recipe, above left, or with nuts and some honey. I'll also stir mascarpone into a risotto at the end of cooking, for some added richness. As a cream cheese, it can be 
used as the cheese part of a cheesecake - the result is a full-flavoured cake that is divinely decadent. Mascarpone is, along with lady-finger biscuits, coffee and cocoa, an essential component of the classic Italian dessert, tiramisu. You can buy mascarpone in cheese shops and even in most large supermarkets.