Crème fouettée au mascarpone

Ingrédients

• 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

Préparation

1. 1

   Fit an electric hand mixer or a stand mixer with the whisk attachments.

2. 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. 3

   Also add the vanilla extract or the seeds scraped from a vanilla pod.

4. 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. 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. 6

   *If you accidentally overwhip the cream, add a little extra cream and gently fold it in by hand.