To me, there is a delicious dessert than Tiramisu Mascarpone but we have become very expensive, and I decided to look for other options. Many thanks to Anna, which I found easy, and most close to the real recipe for this cheese. As always, it was not me and no small troubles. In — First, I obbegat all the stores in search of the next 20% cream, and finding them, decided to take 10%. In — the second, rather than specified in the recipe for 5 — 20 minutes of folding cream in a water bath, they have me more than an hour clot. In general, I did not expect that I can make it — something similar to mascarpone. But what was my surprise when I tried the finished cheese! He was very gentle and incredibly like a real mascarpone. I left it for a day in the refrigerator, and during that time he has become even better! As a result, from 1 liter of 10% cream I got 320g mascarpone finished, if I found the cream fatter, we would have more. Savings amounted to 7 euros. Tiramisu with mascarpone this happened just delightful! In addition, I used homemade Savoyardy for this recipe. Unfortunately, I was preparing cheese in the evening, the flash did not want to take pictures, so I will add a step by step pictures, the next time I will cook it. I feel that it would be this soon From the specified quantity of products obtained about 150 — 200 grams of cheese
Cream (15 to 20%) — 400 ml
Lemon juice — 1 teaspoon
1. Cream pour into a bowl and put in a water bath. At the minimum heat with constant stirring, we bring the cream to almost boiling temperature (85 ° C, the cream should be here — this boil, but not boil). Remove from the water bath, add lemon juice and stir. Return the cream in a water bath for a minimum heat and, stirring constantly, watching the changes in the structure of cream. Gradually, the cream will begin to roll up and be like yogurt, then the mass of compacted and will resemble a thick cream. It will take 5 to 20 minutes. It is important not to overdo cream cheese may otherwise appear «cooked» flavor. Remove cream from heat and give to cool 15 minutes. Above the empty crockery set sieve which was covered with a cloth or cotton gauze, folded in 4 layers. We spread the cheese in a sieve and give to drain the serum 40 minutes. Then hung cheese for another hour to completely remove the whey and cheese tough. We shift back to the cheese in a sieve, put a small weight (about 300 g), and send in the refrigerator for at least 8 — 9 hours. Ready shift the cheese in a bowl, cover with cling film and send in the refrigerator for 1 to 2 days, after which it can be used.