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Mascarpone maison
Mascarpone fait maison à partir de crème fraîche entière et de jus de citron frais. Une texture onctueuse, sans conservateurs, idéale pour les desserts comme le tiramisu ou à déguster nature.
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Cost Breakdown
Critical Success Points
- • Chauffer la crème jusqu'à 80 °C
- • Ajouter le citron rapidement tout en remuant
- • Égoutter et réfrigérer 24 h
Safety Warnings
- • La crème chaude peut provoquer des brûlures – manipulez avec précaution.
- • Utilisez un torchon sans assouplissant pour éviter les résidus chimiques.
- • Ne laissez pas le mascarpone à température ambiante plus de 2 heures pour éviter la prolifération bactérienne.
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