SEEING-TO-BELIEVE
Head Chef
ive some
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What to do with mascarpone cheese?
- Thread starter SEEING-TO-BELIEVE
- Start date
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Sir_Loin_of_Beef
Chef Extraordinaire
Anything you do with cream cheese you can do with mascarpone. It's great on a bagel! Here is an idea that I came up with when I worked at Amoretti:
Spumoni Italian Cheesecake
Spumoni Italian Cheesecake
Also anything you do with ricotta cheese.
Mascarpone can be used in either savoury or sweets. It is milder than cream cheese.
It is delicious, I love it and would use it A LOT more - IF it weren't so expensive.
Mascarpone can be used in either savoury or sweets. It is milder than cream cheese.
It is delicious, I love it and would use it A LOT more - IF it weren't so expensive.
Tiramusu.
The technique I use is slightly different than the above, not sure if it will make a difference. My brownies come out dense and fudgy. I'll post mine if wanted.
I came up with pistachio mascarpone panna cotta and French toast recipes if anyone wants I'll post.
We were in a restaurant supply store once and they didn't have any, so I asked. The guy said sure, we just haven't got new delivery stock out yet. Which size do you want, large or small? I said large, figuring it would be like 5 pounds and I needed almost that for some things I was making. Nope, it was 10 pounds! I had to come up with enough different dishes to use it up because it's supposed to be used within a week of opening. We had a cheesy week!
The technique I use is slightly different than the above, not sure if it will make a difference. My brownies come out dense and fudgy. I'll post mine if wanted.
I came up with pistachio mascarpone panna cotta and French toast recipes if anyone wants I'll post.
We were in a restaurant supply store once and they didn't have any, so I asked. The guy said sure, we just haven't got new delivery stock out yet. Which size do you want, large or small? I said large, figuring it would be like 5 pounds and I needed almost that for some things I was making. Nope, it was 10 pounds! I had to come up with enough different dishes to use it up because it's supposed to be used within a week of opening. We had a cheesy week!
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SEEING-TO-BELIEVE
Head Chef
the ingredients of step 2 and step three aren't forgotten to be incorporated?
OP
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SEEING-TO-BELIEVE
Head Chef
i'm not sure i've seen the chocolate mixture mixed with the flour mixture
am i wrong????
am i wrong????
I posted my recipe on here but will have to look for a picture.
www.discusscooking.com
Mascarpone Brownies
(adapted from Food Network Canada) Brownies 1 cup unsalted butter 3 ounces best-quality semisweet chocolate, finely chopped 1 cup white sugar 1/2 cup cocoa powder (sifted) 1/2 cup mascarpone cheese 3 large eggs, at room-temperature 2 teaspoons pure vanilla extract 1/2 cup all-purpose flour 1/2...
www.discusscooking.com
OP
OP
SEEING-TO-BELIEVE
Head Chef
i mean..
in the instructions. not in the photos or video..
in the instructions. not in the photos or video..
I didn't watch video or look at photos, just looked at written recipe.
No, it says in written instructions to sift into and beat in. Not sure why it's unclear. How much baking experience do you have?
Regardless, just use mine I posted here. The way ingredients are added makes a big difference on outcome and I like my way much better.
Seeing - you are adding Step 3 (mascarpone & eggs) to the chocolate in Step 2 and then you are adding the flour, etc. into all of the above.
is that better?
is that better?
this one:
Chicken with Mustard Mascarpone Marsala Sauce
Get Chicken with Mustard Mascarpone Marsala Sauce Recipe from Food Network
www.foodnetwork.com
absolutely scrumptous
