Crema de mascarpone
Esta rica crema batida de mascarpone te hara reconsiderar el uso de la nata montada normal para siempre; es mucho mas deliciosa. En solo cinco minutos y con solo cuatro ingredientes, obtendras una crema batida al estilo chantilly perfecta para dar un toque especial a casi cualquier cosa.
Ingredientes
- 250 gram mascarpone cheese (slightly above room temperature, cool but not cold)
- 250 millilitre double cream (cold from the fridge)
- 65 gram icing sugar (sifted)
- 2 teaspoons vanilla extract
Preparación
- 1
Fit an electric hand mixer or a stand mixer with the whisk attachments.
- 2
Add the mascarpone and cold cream to a large bowl (or the bowl of the stand mixer), then sift the icing sugar in.
- 3
Also add the vanilla extract or the seeds scraped from a vanilla pod.
- 4
Begin whisking on a low-medium speed and watch closely as the cream thickens. Stop just before you think it’s ready and check the consistency. This process should take about 1-2 minutes depending on your whisking method and speed.
- 5
For firm peaks, the cream should hold its shape and form stable peaks at the end of the whisks when lifted out. Be careful not to overwhip, as it can cause the cream to become dry and grainy.
- 6
*If you accidentally overwhip the cream, add a little extra cream and gently fold it in by hand.
Cocínala con la receta original
Esta receta es de thecinnamonjar.com. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
Ver la receta en thecinnamonjar.com