Ingredients
- 4 ounces mascarpone cheese
- 1 cup heavy cream, plus
- 2 tablespoons heavy cream (not ultra pasteurized)
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 pinch salt
Recipe
- 1 put all the ingredients in a stainless steel bowl and whisk until the cream holds its shape.
- 2 refrigerate the cream until ready to use.
- 3 double cream should be used within an hour after it is made.
- 4 if you wait longer, you will need to re-whip it slightly.
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