Mascarpone Vanilla Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 35 g suar
- 3 egg yolks, 55g
- 250 g whipped cream
- 1 vanilla pod (s)
- 3 sheets gelatin
- 250 g mascarpone
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water.
- Gently mix the egg yolks with the sugar. There should be as little air as possible in the mass.
- Cut the vanilla pod lengthways and scrape it out. Bring the pod and pulp with the cream to the boil.
- Carefully add to the sugar and egg yolk mixture and stir. Carefully heat the whole thing to 82 degrees while stirring. You can do this either in a water bath or like that. Be sure to check the temperature with a thermo.
- Remove from heat and pass through a fine sieve. Mix with the hand blender. Dissolve the squeezed gelatine in it.
- When the mixture has cooled, fold in the mascarpone. Cover the cream and put it in the refrigerator for 24 hours.
- To serve, you can either cut off the cams or whip the cream with a hand mixer.
- This cream goes very well with hazelnut-almond meringues and spicy pineapple.
- Both recipes can also be found in my profile.
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