Coffee and mascarpone cream

Coffee and mascarpone cream

By
From
French Lessons
Makes
500 g
Prep
5 mins
Cooking time
5 mins
Photographer
Steve Brown

This is a mixture of heavy cream and mascarpone, which makes for a richer, denser cream.

Ingredients

Quantity Ingredient
100g sugar
50ml water
90ml espresso coffee, freshly made
150ml double cream
250g mascarpone

Method

  1. Put the sugar and water in a heavy-based saucepan and heat gently until the sugar has completely dissolved. Increase the heat and bring to the boil, then simmer. Place a sugar thermometer in the pan and cook until the syrup reaches 160ºC and turns a light golden brown. Remove from the heat and allow to cool for a minute or two.
  2. Add the espresso to the caramel and stir over a medium heat until combined. Increase the heat and simmer until the caramel has reduced by half. Set aside and cool.
  3. Whisk the cool caramel into the cream, then whisk into the mascarpone until very smooth. The cream will keep in a sealed container in the refrigerator for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again