INGREDIENTS
- – Vanilla beans 600 to 800 g.
- – Robust espresso with 2 tablespoons of sugar 400 cc.
- – Espresso liqueur or 1 measure.
- – Yolks 8 models.
- – Sugar 160 g.
- – Water 60 cc.
- – Queso mascarpone 300 g.
- – Cream cheese 300 g.
- – Milk cream 400 cc.
- MASCARPONE CASERO:
- – 1/2 L of double milk cream.
- – 7cc of lemon juice.
We share with you this basic TIRAMISÚ recipe and the recipe so you’ll be able to learn to put together home made mascarpone.
PROCEDURE:
1. Place sugar, yolks and water in a bowl in a bain-marie.
2. Beat till you receive a foam just like that of a sabayon that reaches 85º c.
3. Take away from warmth and proceed beating with an electrical mixer till it cools.
4. Take the totally different cheeses out of the fridge an hour earlier than in order that it’s simpler to melt them.
5. Beat the cream to medium level.
6. Combine mascarpone (or the cheese combination) with the cream.
7. Be a part of the egg yolk foam with a rubber spatula.
8. Meeting: Soak the vanilla beans with the espresso flavored with espresso liqueur and canopy the chosen mildew (roughly 30 x 20 glass pyrex).
9. Place a layer of mascarpone cream on high of this layer.
10. Repeat the operation (in whole there shall be 2 layers of vanilla and a pair of of cream).
11. Cool within the fridge and serve sprinkling with bitter cocoa.
MASCARPONE CASERO:
1. Place the cream in a pot and produce it to medium warmth, making certain that it reaches 80/85°C. You need to use a thermometer
2. Take away from the warmth and add the lemon, stir whereas we look forward to the cream to decrease the temperature to about 55°C. This course of is to cut back the cream, and be certain that a part of the water it incorporates evaporates, leaving it thicker.
3. Stir for about 10 minutes.
4. Till the temperature drops to about 55/60°, take the cream to a bowl, cowl with plastic wrap and make a number of holes, it doesn’t should be hermetic. Let it relaxation for 3 hours.
5. After that point, place on a clear and never very thick canvas on a strainer and pour the cream combination onto the canvas, take the 4 ends of the canvas and make a type of bag, with the cheese inside and let it drain. water for about 24 hours.
6. After 24 hours, take away from the dish towel and place in a jar or pot to retailer. It retains very effectively within the fridge and may last as long as 3 weeks.
