Prep. time: A few minutes
Cooking time: A few minutes
Cooling time: 12 hours - Overnight
Draining: 12 hours
Storing: Up to 1 week in the refrigerator

What would Italian cuisine be without mascarpone? Elena, chef at the restaurant of the same name, shares with us the steps to make a perfect creamy mascarpone - it's a really easy recipe, with just two ingredients. A few minutes cooking time, a few hours resting time, and it's done!

"Buying mascarpone at the grocery store is expensive, but it's so easy to make at home! And like cheese, it is endlessly versatile. Use mascarpone instead of ricotta in stuffed pastry recipes, add a spoonful to polenta to make it extra creamy, or sweeten it lightly to serve with chocolate cake." 

The day before

1. Heat the cream to 185°F (85°C) while stirring.
2. Remove from the heat and cool to 140°F (60°C).
3. Return to the heat and bring back up to 185°F (85°C); add the lemon juice.
4. Again remove from the heat and cool to 140°F (60°C).
5. Pour the cream into a an airtight container and refrigerate overnight.

The next day

1. Pour into a sieve lined with a tea towel or 3-4 layers of cheese cloth and refrigerate for 12 hours.