Mascarpone cream
Description
The recipe won't take much time. The finished cream holds its shape perfectly, is great for layering homemade cakes, topping cupcakes, and has the taste of authentic ice cream. Keep this recipe in mind. Serve chilled.
Instructions
- 1
Step 1
Prepare all ingredients according to the list.
- 2
Step 2
In a bowl, combine flour, eggs, and sugar. Mix everything with a whisk until a smooth mixture forms.
- 3
Step 3
Bring the milk to a boil in a small saucepan over low heat. Then, carefully pour a couple of tablespoons of the hot milk into the egg mixture, whisking vigorously. Slowly pour this mixture in a thin stream into the hot milk (do not turn off the heat, keeping it at the lowest setting), continuously whisking to prevent the eggs from curdling. Continue cooking the custard, stirring constantly with a whisk until it comes to a boil—the custard should thicken noticeably.
- 4
Step 4
Transfer the thickened cream to a convenient bowl.
- 5
Step 5
Cover the custard with plastic wrap, pressing it directly onto the surface, and let it cool completely.
- 6
Step 6
Add mascarpone to the cooled pastry cream.
- 7
Step 7
Beat with a mixer until a smooth, homogeneous cream is obtained. The finished cream will be quite soft, so refrigerate it for an hour to stabilize.
- 8
Step 8
The "Plombir" cream is ready for further use.