Mascarpone pastry cream
Description
The dish is prepared without unnecessary complications. The mascarpone custard cream turns out incredibly tender. Desserts made with it disappear from plates in no time! It's simple to prepare; the main thing is to let the custard cool completely before mixing it with the cheese, otherwise the mascarpone may curdle. The cream's shelf life is 2 days. The finished dessert can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Put granulated sugar into a cauldron or another pan with a non-stick bottom. Separate the yolks from the whites by cracking the chicken eggs. Use the whites for another recipe, and place the yolks into the cauldron.
- 3
Step 3
Pour in milk of any fat content, add salt, and beat everything together.
- 4
Step 4
Add the wheat flour and beat once again. It's better to use a whisk to prevent the flour from forming lumps. Place the container on the stove, setting the heat to the lowest.
- 5
Step 5
Bring the contents of the container to the desired thickness, stirring constantly. Turn off the heat. This will take you about 3–5 minutes. Be sure to cool the custard for approximately 30 minutes, covering it with plastic wrap pressed directly onto the surface of the cream to prevent a skin from forming.
- 6
Step 6
Chill the mascarpone as well. Mix the custard and the chilled cheese. You can use an immersion blender or a mixer.
- 7
Step 7
Place the prepared cream into a bowl or ramekin and use as intended.