MASCARPONE CHEESE

An Italian cream cheese most often used in desserts. It is said to have originated in Lombardy in the 16th century. The name comes from the Spanish 'mas que bono' (better than good). It has a soft and buttery consistency, resembling stiffly whipped cream. Mascarpone goes well with savory dishes as well as fruit and desserts. It is found in most supermarkets and Italian groceries. It can be expensive. Here is a recipe for a good substitute from the Stars Desserts cookbook. 4 cups heavy whipping cream, 1/4 teaspoon tartaric acid. Line a mesh strainer with a dish cloth folded over to make a double thickness. Rest the strainer over a bowl, making sure the strainer does not touch the bottom of the bowl. Set aside. Heat the cream in a double boiler over medium high heat. When the cream reaches 180 degrees F, add the tartaric acid and stir for 30 seconds. Remove the cream from the stove and continue to stir for another 2 minutes. Pour the cream into a lined strainer and refrigerate. When it is cold, cover it with plastic wrap. Let the cream sit in the refrigerator for 12 to 18 hours. It will become very thick and firm. The mascarpone will keep for a week in the refrigerator. Makes 2 cups.