Mascarpone Cheese- Home Made

Mascarpone Cheese…every time I saw Nigella Lawson use that in her luscious and delectable desserts…the only thought that crossed my mind…I’m in the wrong part of the world.

The Tiramisu -the focus of my attention...for the longest time!

Even a metropolitan city would do – but then occupational hazards play a vital,vital role here!

No point in ruing and ruing some more.

Research. Did you know that the Internet makes your IQ higher and that everything that is new makes you run to the computer. Info courtesy .Times of India..Sunday Times.

Then…voila..I found the goddess of all answers. Vera whatzername…with an obsession that she has channelized beautifully.http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/

And she had homemade mascarpone…the relief and the bliss that that page made me feel…I cant describe.

Followed to the tee…only we have either non dairy cream or UHT cream here…and she said NO UHT.

No choice,but if you are lucky do what she says….

So easy ,that you’ll never want to pay the bombed earth for a tub of 200 gms of mascarpone from a gourmet food shop ever.

For the

Mascarpone Chesse- Home made...

You need A truck load of patience

600 mils cream

and

1 tbsp lemon juice.

Double boiler needed. A big sauce pan and a smaller bowl…stainless steel. Glass is a complete failure here so a normal steel patila works well

Opened out the three tetra packs of Amul cream at 25% fat and emptied them of every single drop.

Now on the pan and let the water simmer,ensure you stir right through the procedure.

Now when  the cream starts simmering-you’ll see the bubbles on the sides of the pan ,keep stirring and add the lemon juice.

At a very low flame,keep stirring for 15 minutes.

Meanwhile line a sieve with a thick cheesecloth and a pan under it.

Pour the cream mix into the cheesecloth and let the whey drain out.

After a couple of hours remove the cheese from the cloth and store in a covered container  and refrigerate. I tpped it with some cling film -just in case!

You can of course ,taste the mascarpone in the process…

The mascarpone firms up on chilling. Before using it the next day we had to slightly nuke it.

The next step is of course the tiramisu…and we made it egg less.

two cakes...one over the minute we set it ,the other...after 24 hours....no wonder its on the WANTED list every where.

The second...Make it, with directions from...http://baketitude.blogspot.com/2012/01/eggless-tiramisu-with-real-homemade.html

Hindustani Touch...not very good at henna patterns ,but could not resist...

still in the spring form tin...recipe coming up ASAP!

Baking!

This time that we spend together ,women and kids…is sure to cement friendships…and to try these out both Kanchan and Ritu are going to make the same pud for a dinner party…
 And another variation...with strawberry crush and chocolate sponge...

Too pink...but the taste was AWESOME!
recipe coming up....

Go ahead,bake with your family and friends...some day you may thank me for it.

So what are you baking today???