El mascarpone como sustituto de la nata espesa en cocina
Si no tienes nata en la nevera, un tarro de mascarpone puede sustituirla en proporción 1:1, porque tiene una textura y un contenido graso similares.
When a recipe calls for heavy cream and you're out of it, homemade butter and milk isn't the best solution. According to Delish, it doesn't have the same consistency as heavy cream. A jar of mascarpone cheese that was saved for tiramisu works much better: it's thick yet light, with a texture similar to heavy cream.
Mascarpone is an Italian cheese made by mixing cream with vinegar or lemon juice. It is softer and creamier than ricotta, which is also made in the same way. Its fat content is similar to that of dairy cream: it contains at least 44% fat, although it can reach 75%, compared to 36% to 40% for dairy cream.
It might even be better than other cooking alternatives because it's denser and sweeter. Since its flavor is similar to heavy cream and cream cheese, it works well in both sweet and savory recipes.
To use it instead of heavy cream, simply mix it in a 1:1 ratio. Since it can be quite thick, if the recipe calls for it, you can thin it with a little regular milk, for example, in soup. In cold dishes, it's best to mix it with milk for a thinner consistency; in hot dishes, this isn't necessary because the mascarpone will melt.
In desserts, it can be mixed with honey for a sweeter flavor. In baking, combining it with cream cheese creates a thicker, creamier texture with a more intense cheese flavor, ideal for a cheesecake. In savory dishes, a tablespoon in soups or stews acts as a thickener, and it's also good in potato and pasta gratins. It can be spread on toast or used in a grilled cheese sandwich.
With so many ways to use it, mascarpone isn't just for tiramisu.
