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Mascarpone cream recipe
Ingredients for 6 ramekins:
- 250gr of Luigi Guffanti Artisanal Mascarpone*
- 110gr (100+10gr) powdered sugar
- 3 eggs
- 1 tbsp of Nepèta*
* Products available at MO Tra Mozzarelle & Olive
- Separate the whites from the yolks in two separate salad bowls.
- In the salad bowl with the yolks add the 100g powdered sugar, then beat until you obtain a homogeneous cream. The egg yolk should turn white.
- Add the tablespoon of Nepèta. Mix
- Add the mascarpone, and mix quickly.
- In a separate bowl, beat the egg whites then add the 10g of powdered sugar and beat again.
- Add the beaten egg whites to the cream, mix gently.
- Transfer into small ramekins and refrigerate for 6 hours.
- Enjoy within 24 hours.
Posted in:
Cooking recipes
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