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

Instructions

Soak the 3 sheets of gelatin in cold water for 5 minutes until softened.
Gently whisk the 3 egg yolks with the 35g sugar, stirring just until combined while minimizing air incorporation.
Cut the vanilla pod lengthwise and scrape out the seeds. Combine the pod, seeds, and 250g whipped cream in a saucepan and bring to a boil over medium-high heat, about 3-5 minutes.
Remove the cream mixture from heat. Slowly pour it into the egg yolk mixture while stirring constantly. Heat the combined mixture to 82°C (180°F) over 5-10 minutes while stirring constantly, using either a water bath or low direct heat. Check the temperature regularly with a thermometer.
Remove from heat and strain the mixture through a fine sieve. Use a hand blender to mix until smooth. Squeeze excess water from the gelatin sheets and dissolve them into the warm mixture.
Let the mixture cool to room temperature, then gently fold in the 250g mascarpone until just combined. Cover and refrigerate for 24 hours.
To serve, cut into portions or whip the cream with a hand mixer for a lighter texture.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.